Refreshing Mango Meal Salad
This refreshing mango meal salad is light, colourful and perfect for hot summer days. With creamy avocado, sweet mango and a fresh, flavourful lemon maple dressing, it's a quick, balanced meal full of freshness.
In the collections
The ingredients
- 1 ½ cups frozen edamame, shelled
- 2 cups leafy greens, your choice
- 1 ½ cups canned corn kernels, rinsed and drained
- 1 medium avocado, cut into cubes
- ¾ cup mango, cut into cubes
- ¼ cup fresh cilantro, chopped
- ½ onion, small; sliced
Lemon maple dressing
- ½ lemon, juice
- 2 tsp maple syrup
- 1 tsp olive oil
- ¼ tsp minced garlic
- Salt and pepper to taste
The method
- In a large microwave-safe bowl, add the edamame and cover with water. Cook for 2 to 3 minutes. Drain.
- In a large bowl, mix all the salad ingredients. Set aside.
- In a small bowl, mix all the dressing ingredients.
- Pour the dressing over the salad and mix well to coat everything.
Storage tips
Keeps in the fridge for up to 2 days.
Nutrition facts
Per serving, for reference only.
- 420Calories
- 18 gFat
- 54 gCarbs
- 15 gFibre
- 23 gProtein
Edamame contains all the essential amino acids, making it an excellent plant-based protein source for vegetarians and vegans.
Edamame contains isoflavones, plant compounds with antioxidant properties that may support hormonal balance.
This salad is rich in dietary fibre, which promotes healthy digestion by regulating bowel movements and preventing constipation. Fibre also helps maintain a balanced gut microbiome and increases satiety after meals.
