Name: Sesame-Ginger Tossed Salad with Edamame, Mango, Cabbage & Almonds
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 cup almonds, sliced; 3 avocados; 4 ½ cups edamame; 1 ½ English cucumbers; 1 ½ mangoes; 3 hearts romaine hearts; 1 cup sesame ginger dressing; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); sesame seeds

Sesame-Ginger Tossed Salad with Edamame, Mango, Cabbage & AlmondsSesame-Ginger Tossed Salad with Edamame, Mango, Cabbage & Almonds — a 25-minute lunch recipe with 9 ingredients, serving 6.Ingredients

1 cup almonds, sliced

3 avocados

4 ½ cups edamame

1 ½ English cucumbers

1 ½ mangoes

3 hearts romaine hearts

1 cup sesame ginger dressing

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

sesame seeds

Instructions

Wash and dry the fresh produce.

Chop (or tear) lettuce into bite-sized pieces. Place in a large bowl.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl with the lettuce.

Peel mangos and slice flesh away from the pits, starting with the flat sides; cut into bite-sized pieces. Add to the bowl.

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

Add shredded cabbage, almonds, and dressing to the bowl. Toss to combine the salad.

Halve and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

To serve, divide salad between plates or bowls; top with avocado and sesame seeds. Enjoy!

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