Name: Smoked Salmon Salad with Edamame, Mango, Pear, Avocado & Pecans
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; 3 cups edamame; 1 ½ lemons; 3 mangoes; 3 pears; ¾ cup pecan halves; 3 (113 g) pkg smoked salmon; 3 (142 g) pkg spring mix (mixed greens); black pepper; Dijon mustard; extra virgin olive oil; pure maple syrup; salt; white wine vinegar

Smoked Salmon Salad with Edamame, Mango, Pear, Avocado & PecansSmoked Salmon Salad with Edamame, Mango, Pear, Avocado & Pecans — a 30-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 avocados

3 cups edamame

1 ½ lemons

3 mangoes

3 pears

¾ cup pecan halves

3 (113 g) pkg smoked salmon

3 (142 g) pkg spring mix (mixed greens)

black pepper

Dijon mustard

extra virgin olive oil

pure maple syrup

salt

white wine vinegar

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Place edamame in the colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.

Juice lemons into a large bowl. Add oil, vinegar, Dijon, maple syrup, salt, and pepper; whisk to combine the dressing.

Peel mangoes and slice flesh away from the pit, starting with the flat sides; medium dice and add to the bowl with the dressing.

Halve and pit avocados; slice crosswise while still in the skin and scoop out with a spoon. Add to the bowl.

Quarter, core, and medium dice pears; add to the bowl.

Roughly chop pecans and add to the bowl.

Chop or tear salmon into bite-sized pieces and add to the bowl.

Add mixed greens and edamame to the bowl; toss to combine the salad.

To serve, divide salad between plates or bowls and enjoy!

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