Kyoto salad with edamame and mango
2 servings Prep: 5 mins, Cooking: 5 mins
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.
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|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.
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