Servings: 2
Cooking Time: 20 minutes
Ingredients:
- 1 cup De- shelled edamame, cooked and cooled
- 2 Cups Broccoli florets, blanched and cooled
- 1 Ripe Mango, peeled, pitted, and diced
- 2 Cups thinly sliced Cabbage (green or purple)
- 1/2 Ripe avocado, diced
- 1 Peeled and chopped Radish
For the Ginger-lime dressing:
- 2 Tablespoons fresh Lime Juice
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Coconut Aminos
- 1 Tablespoon grated fresh Ginger
- 1 Tbsp Date paste
- Salt and black pepper to taste
- Toasted Sesame seeds
- 1/2 Cup Chopped fresh cilantro or mint leaves
*Coconut aminos (international US/CA)
Cooking Method:
Prepare the Salad Components:
- Cook the edamame according to the package instructions if not cooked .Drain and let them cool.
- Blanch the broccoli florets in boiling water for about 1-2 minutes until they turn bright green. Drain and set aside.
- Peel and dice the ripe mango. Dice the avocado.
- In a small bowl, whisk together the fresh lime juice, apple cider vinegar, coconut aminos or tamari (gluten free) , grated ginger, date paste , salt, and black pepper. Taste and adjust the flavors as needed.
- In a large mixing bowl, combine the cooked edamame, blanched broccoli florets, diced mango, thinly sliced cabbage.
- Pour the ginger-lime dressing over the salad ingredients. Gently toss to ensure even coating.
- Divide the salad onto individual plates or bowls.
- Top each serving with diced avocado.
- Sprinkle with toasted sesame seeds, and chopped fresh cilantro or mint leaves for extra flavor .
- This salad cab be paired with red rice or quinoa.
