The tangy aroma of ripe mangos mingling with fresh basil can transport you straight to a sun-soaked summer picnic. That’s exactly what my Edamame Mango Salad offers—a vibrant way to savor the season. In just 10 minutes, you can whip up this crowd-pleaser that doubles as a satisfying light meal or a colorful side at your next gathering. With an abundance of plant-based protein and fiber, this salad is not just a quick dish, but a nourishing delight that you’ll want to make again and again. Ready to elevate your summer dining with a splash of tropical goodness? Let’s dive into the recipe!
Why is Edamame Mango Salad a Must-Try?
Deliciously Unique: This salad combines tropical sweetness with nutritious edamame, creating a flavor profile that’s both refreshing and satisfying.
Quick Preparation: In just 10 minutes, you can enjoy this delightful dish, making it perfect for those busy summer days.
Packed with Nutrition: It’s a high-protein, vegan option that not only tastes good but also supports a healthy lifestyle.
Versatile Pairing: Whether you’re serving it as a light lunch, a side dish for grilled favorites, or bringing it to a picnic, this salad fits every occasion seamlessly.
Vibrant Colors: The striking combination of colors from fresh produce makes it visually appealing, enticing everyone to dig in!
If you’re looking for more fresh ideas, consider pairing this with a Chickpea Lentil Salad or serve it alongside a refreshing Egg Salad Spicy.
Edamame Mango Salad Ingredients
For the Salad Base
• 500 g Edamame – High in protein, cooked and cooled for the best texture.
• 1 Medium Cucumber – Adds a refreshing crunch; choose a firm variety for optimal bite.
• 3 Small Mangos – Brings sweetness and a tropical touch; firm, ripe mangos are ideal.
• 1 Medium Red Onion – Adds a sharp flavor; substitute green onions for a milder taste.
• 1 19-oz Can Black Beans – Rinsed well to enhance protein and fiber content.
• 350 mL Can Corn – Sweet and colorful; fresh corn can be a delightful swap.
• 2 tbsp Fresh Basil – Offers a fragrant herbal note; fresh preferred over dried.
• 3 Cloves of Garlic – Adds a pungent kick; adjust quantity for a milder taste.
For the Dressing
• 1 tbsp Red Wine Vinegar – Provides acidity; apple cider vinegar works as a substitute.
• 1 tbsp Extra Virgin Olive Oil – Adds richness; can be lightened or omitted if desired.
• ½ tsp Sea Salt – Enhances flavor; adjust based on personal dietary needs.
• ½ tsp Black Pepper – Provides mild heat; freshly cracked for the best flavor.
• 1-2 tbsp Fresh Lemon or Lime Juice – Brightens the dish; fresh citrus is best when possible.
For the Garnish
• 1 Avocado – Adds creaminess and healthy fats; slice just before serving to maintain freshness.
This refreshing Edamame Mango Salad is not just a feast for the eyes; it’s a burst of nutrition and flavor perfect for summer dining!
Step‑by‑Step Instructions for Edamame Mango Salad
Step 1: Cook the Edamame
Begin by cooking the edamame according to package instructions, usually boiling them for about 5-7 minutes until tender. Once cooked, drain and rinse the edamame under cold water to stop the cooking process and cool them down quickly. This will ensure your Edamame Mango Salad has a vibrant green color and a satisfying crunch.
Step 2: Prepare the Vegetables
While the edamame cools, take a medium cucumber and chop it into bite-sized pieces, ensuring it retains its crunch. Next, peel and dice the three small mangos, choosing firm, ripe ones for the best sweetness. Finally, finely chop the red onion, adjusting the size based on your preference for sharpness. Combine all these colorful ingredients in a large mixing bowl with the rinsed black beans and corn.
Step 3: Add Fresh Herbs and Garlic
To enhance the flavors of your Edamame Mango Salad, chop the fresh basil roughly and add it to the bowl with the other vegetables. Then, mince the three cloves of garlic and fold them in as well. The aromatic notes of the basil and garlic will beautifully complement the sweetness of the mango and the creaminess of the avocado in later steps.
Step 4: Whisk the Dressing
In a separate bowl, whisk together the olive oil, red wine vinegar, sea salt, black pepper, and freshly squeezed lemon or lime juice. This dressing will bring everything together, adding a tangy brightness to your salad. Make sure to mix the dressing well until it emulsifies, showcasing a silky texture that will coat your Edamame Mango Salad evenly when added.
Step 5: Combine and Toss
Pour the dressing over the salad ingredients in the large mixing bowl. With a gentle hand, toss everything together, ensuring all components are evenly coated, and the flavors meld beautifully. The vibrant colors should blend harmoniously, creating a visually appealing Edamame Mango Salad that’s ready to serve.
Step 6: Serve with Avocado
Just before serving, slice the avocado and arrange it on top of the salad for a creamy finish. This step is key to keep the avocado looking fresh and prevent browning. Now your Edamame Mango Salad is ready to be enjoyed, bursting with flavor and perfect for any summer gathering!
How to Store and Freeze Edamame Mango Salad
Fridge: Store any leftover Edamame Mango Salad in an airtight container for up to 3 days. Make sure to keep it refrigerated to maintain freshness and flavor.
Avoid Freezing: It’s best not to freeze this salad, as the textures of the fresh ingredients, particularly the avocado and mango, can become mushy upon thawing.
Reheating: This salad is best enjoyed cold. If you prefer, allow it to rest at room temperature for a few minutes before serving to enhance the flavors.
Assemble Just Before Serving: For optimal taste, prepare the salad just before serving. While prepped ingredients can last up to 3 days, the assembly is best closer to mealtime to enjoy the vibrant textures and flavors.
What to Serve with Edamame Mango Salad
The vibrant mix of tropical sweetness and fresh crunch invites a variety of delicious sides and tasty beverages to elevate your meal.
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Grilled Lemon Herb Chicken: Juicy chicken complements the salad’s freshness, adding a savory touch that balances the sweetness of mango.
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Quinoa Pilaf: This fluffy, nutty side retains great texture, and its lightness pairs beautifully with the crispness of the salad.
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Garlic Breadsticks: Crunchy outside and soft inside, these bring a satisfying contrast with every bite of the fresh Edamame Mango Salad.
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Roasted Sweet Potatoes: Their natural sweetness and coziness create a lovely harmony, adding depth to your summer spread.
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Sparkling Citrus Water: Refreshing and cool, the zesty fizz enhances the salad’s tropical vibe, making it a perfect thirst-quencher.
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Coconut Macaroons: For dessert, these sweet, chewy bites pair well with the tropical elements of the salad, providing a delightful end to your meal.
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Grilled Veggie Skewers: The smoky flavor adds a depth to your dish while maintaining a colorful, healthful appeal that complements the salad design.
Tips for the Best Edamame Mango Salad
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Fresh Ingredients Matter: Use firm, ripe mangos and fresh basil for the best flavor. Fresh ingredients elevate the taste and texture of your salad.
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Mind the Dressing: Whisk your dressing until emulsified for a creamy coating. This helps the Edamame Mango Salad stay flavorful and avoids sogginess.
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Taste as You Go: Adjust salt and acid to your preference. Taste the dressing before combining to ensure the flavors are balanced and satisfying for your palate.
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Chill Before Serving: Allow the salad to rest in the fridge for 20-30 minutes. This lets the flavors meld together beautifully and enhances the overall dish.
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Customize to Your Liking: Feel free to swap ingredients based on availability or preference. Adding other fruits, or herbs will keep your Edamame Mango Salad exciting each time!
Edamame Mango Salad Variations
Feel free to get creative and customize your Edamame Mango Salad with these delicious twists!
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Fruit Swap: Replace mangos with nectarines or peaches for a different sweetness. Each fruit will bring its own unique flavor while maintaining that refreshing summer feel.
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Herb Variations: Experiment with fresh herbs like cilantro or mint. Each herb will add a fresh twist that elevates the salad’s overall taste.
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Add Nuts: Toss in some toasted almonds or walnuts for a satisfying crunch. They also provide healthy fats and protein, making your salad even more nutritious.
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Spicy Kick: Incorporate diced jalapeños or a sprinkle of red pepper flakes to spice things up. This tiny addition can take your Edamame Mango Salad from mild to wild!
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Protein Boost: Mix in grilled tofu or chickpeas for an extra protein punch. This not only makes it heartier but also keeps it vegan and nutritious.
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Dressing Variants: Swap red wine vinegar for lime juice or apple cider vinegar for a different flavor profile. The acidity will enhance the dish without overpowering the fresh ingredients.
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Zesty Avocado Twist: Try adding a spicy avocado mash with lime juice instead of plain avocado slices. It adds both creaminess and a kick, giving a fresh twist with every bite.
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Rice Addition: Fold in some quinoa or brown rice to turn this salad into a fulfilling meal. This addition offers heartiness while keeping it vegan and gluten-free.
For a new take on salads, you might also enjoy making a Mango Blended Oats breakfast or pairing your Edamame Mango Salad with a flavorful Egg Salad Spicy as a light lunch option. Enjoy experimenting!
Make Ahead Options
Preparing this Edamame Mango Salad in advance is a fantastic way to save time, especially for busy weeknights! You can chop the cucumber, mangos, red onion, and prepare the black beans and corn up to 24 hours ahead. Just be sure to store the chopped fruits and vegetables in airtight containers to maintain their freshness. Keep the dressing separately in the fridge until you’re ready to serve, as this helps keep the salad crisp and vibrant. When it’s time to enjoy your salad, simply combine the prepped ingredients, toss with the dressing, and top with fresh avocado. This method ensures a quick, delicious meal that’s just as delightful as if you made it fresh!
Edamame Mango Salad Recipe FAQs
How do I choose ripe mangos for my Edamame Mango Salad?
Absolutely! When selecting mangos, look for ones that are slightly firm but yield to gentle pressure, indicating ripeness. A ripe mango should have a pleasant, fruity aroma and a smooth skin without dark spots. Avoid overly soft mangos, as they may have a mushy texture in the salad.
What’s the best way to store leftover Edamame Mango Salad?
Very simply! Place any leftover salad in an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days. To enjoy it at its best, I recommend serving it cold and giving it a gentle toss before eating to refresh the flavors.
Can I freeze Edamame Mango Salad?
I advise against freezing this salad. Freezing can cause the fresh ingredients, especially the avocado and mango, to become mushy and lose their appetizing texture. Instead, enjoy it fresh to relish the vibrant flavors and crispness.
What should I do if my salad is too salty?
If you find your Edamame Mango Salad is too salty, try adding an additional handful of fresh cucumber or some extra mangos to balance the flavors. The natural sweetness from the fruit can help counteract the saltiness. Another option is to mix in a little extra lime juice to brighten and dilute salty notes.
Is Edamame Mango Salad safe for my dog?
It’s best to exercise caution! While edamame and most of the ingredients are safe in small amounts, avoid giving your dog anything with onion or garlic, as these can be harmful to pets. Always consult your veterinarian before introducing new foods to your dog’s diet.
Can I make any substitutions due to allergies?
Absolutely! This recipe is quite flexible. If you’re allergic to any ingredients, such as black beans or corn, feel free to omit them or substitute with alternatives like chickpeas for added protein or bell peppers for sweetness. Tailor the Edamame Mango Salad to suit your dietary needs and preferences!
Refreshing Edamame Mango Salad: A Summer Flavor Explosion
Ingredients
Equipment
Method
- Cook the edamame according to package instructions, usually boiling them for about 5-7 minutes until tender. Drain and rinse under cold water to stop the cooking process.
- Chop the cucumber into bite-sized pieces, peel and dice the mangos, and finely chop the red onion. Combine in a large mixing bowl with black beans and corn.
- Chop the fresh basil and mince the garlic. Add them to the bowl with the other vegetables.
- In a separate bowl, whisk together olive oil, red wine vinegar, sea salt, black pepper, and lemon or lime juice until emulsified.
- Pour the dressing over the salad and gently toss everything together until well coated.
- Slice the avocado and arrange it on top of the salad just before serving.
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