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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 658 calories
  • 30 min
  • 4 servings

Ingredients

  • 2 avocados
  • 2 cups edamame
  • 1 lemon
  • 2 mangoes
  • 2 pears
  • ½ cup pecans, dry roasted
  • 2 (4 oz) pkgs smoked salmon
  • 2 (5 oz) pkgs spring mix (mixed greens)
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • pure maple syrup
  • salt
  • white wine vinegar

Instructions

  1. Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    • 1 lemon
    • 2 mangoes
    • 2 avocados
    • 2 pears
    • 2 (5 oz) pkgs spring mix (mixed greens)
  2. Place edamame in the colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.
    • 2 cups edamame
  3. Juice lemon into a large bowl. Add oil, vinegar, Dijon, maple syrup, salt, and pepper; whisk to combine the dressing.
    • 2 tbsp extra virgin olive oil
    • 4 tsp white wine vinegar
    • 2 tsp Dijon mustard
    • 2 tsp pure maple syrup
    • 1 tsp salt
    • ½ tsp black pepper
  4. Peel mangoes and slice flesh away from the pit, starting with the flat sides; medium dice and add to the bowl with the dressing.
  5. Halve and pit avocados; slice crosswise while still in the skin and scoop out with a spoon. Add to the bowl.
  6. Quarter, core, and medium dice pears; add to the bowl.
  7. Roughly chop pecans and add to the bowl.
    • ½ cup pecans, dry roasted
  8. Chop or tear salmon into bite-sized pieces and add to the bowl.
    • 2 (4 oz) pkgs smoked salmon
  9. Add mixed greens and edamame to the bowl; toss to combine the salad.
  10. To serve, divide salad between plates or bowls and enjoy!

Nutrition per Serving

Calories
658
Fat
39g
Net Carbs
43g
Protein
26g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • measuring cups
  • measuring spoons
  • mixing bowls
  • tongs
  • vegetable peeler
  • whisk or fork