Kyoto salad with edamame and mango

2 servings Prep: 5 mins, Cooking: 5 mins
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This salad is packed with protein, as both the edamame and chickpeas are protein rich. The mango brings some sweetness, while the cucumber creates the freshness, making this the ideal salad to have on hot summer days.

By Independent Contributor November 09 2021
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Ingredients (12)

1 cup edamame beans — shelled
1 tin chickpeas — drained and rinsed
1/2 cup mango — diced
1/2 cup cucumber — diced
2 tbsp red onion — diced
salt and black pepper — season to taste
black sesame seeds — to garnish
microherbs — to garnish
For the dressing
2 tbsp olive oil
2 tsp red wine vinegar
2 tsp fresh lemon juice
1/2 tsp fresh garlic — crushed
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Cook the edamame beans according to the packet instructions.

Mix the salad ingredients in a bowl and season generously with salt and pepper.

Whisk the dressing ingredients, pour over the salad and toss gently to combine.

Chill in the fridge. When ready to serve, garnish with black sesame seeds and microherbs.

Recipe extract from Chantal Lascaris cookbook, Ultimate Salad Book.ultimate-salads-book

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