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Vegan Mango Edamame Salad with Toasted Almonds & Feta | Living Healthy in Seattle

Vegan Miso Mango Edamame Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings 1

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.