Smoked Salmon Salad with Edamame, Mango, Pear, Avocado & Pecans

[Sincerely-Food-Chef]

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!