As you may have noticed in my last post, mangoes are abundant, therefore I am elated.
I’m telling you, this girl could thrive on a diet composed entirely of fresh fruit, bread, and peanut butter.
Gotta love carbs.
Anywho.
While salads can certainly be boring, we’ll make sure your salad situation is anything but.
We’re talking mixed greens + fresh herbs, juicy champagne mango, protein-packed edamame, nutty toasted almonds, creamy vegan feta, and mouthwatering sesame miso dressing.
The textures and flavors be popping off!
I think it’s time for you to give this little number a try and taste for yourself…
P.S. You may be thinking, cheese with miso and edamame? Are you high?? First of all, no—just trust me on this one. If you’re going to stay stubborn, simply leave the feta out. No biggie. You do have to try Trader Joe’s vegan feta if you can get your hands on a pack though, it’s life-changing.
P.P.S. I enjoy my salads lightly dressed, but feel free to add as much dressing as you want! It is your salad after all.
Vegan Miso Mango Edamame Salad
Ingredients
Salad
- 4 packed cups mixed greens
- Fresh basil, mint, and/or cilantro, to taste
- 3/4 cup diced champagne mango
- 2/3 cup prepared edamame (I simmered frozen edamame until hot)
- 3 tablespoons toasted almond slices
- 3 tablespoons vegan feta (I like Trader Joe's vegan feta in brine), optional
Dressing
- 1 tablespoon white miso (use chickpea miso for a gluten-free recipe)
- 4 teaspoons rice vinegar
- 1 1/2 teaspoons toasted sesame oil
- 1 1/2 teaspoons finely minced/microplaned fresh ginger
- 3/4 teaspoon agave
- 3/4 teaspoon fresh lime juice
- Crushed red pepper flakes, to taste
Instructions
- Whisk together the dressing then gently toss the salad with about half of the dressing, leaving the feta aside, until evenly coated. Add more dressing to taste—I stored about half of the leftover dressing in the refrigerator.
- Top the salad with feta, if using.