Mixed Salad with Strawberries, Mango and Edamame

From my second trip of strawberry picking, I decided to try some different recipes after making more jams. I found a strawberry scone recipe (which was wonderful and I will post that recipe soon) and this beautiful salad. I used a 50/50 mixed baby lettuce and spinach as the base and added sliced strawberries, mango, cucumber and edamame. It was dressed with a honey-lime vinaigrette and garnished with sunflower seeds. In addition to being visually pleasing, this salad was delicious. I know that we will be enjoying this salad frequently through the summer. On another note, I did make this salad on a Vegan Thursday and totally did not pay attention to the honey in the dressing. I knew when I started this process of a vegan day every week, there would be some slip-ups and this was one of them.


Mixed Salad with Strawberries, Mango and Edamame (Serves 2)

For the dressing:
1 1/2 tablespoons fresh lime juice
1 tablespoon white balsamic vinegar
2 1/2 tablespoons honey
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 small clove garlic, minced
1/8 teaspoon salt
freshly ground black pepper, to taste
1/3 cup extra virgin olive oil

For the salad:
4 cups mixed greens
handful of cilantro sprigs
1/4 medium English (seedless) cucumber, sliced in half lengthwise, then sliced on a long angle
1/2 medium mango, cut in bite-sized pieces
6 medium strawberries, sliced
1/4 cup edamame
1 1/2 tablespoons roasted, salted sunflower seed kernels

Place all salad dressing ingredients in a medium size glass jar and shake well to combine all ingredients. Store in refrigerator. Keeps for several weeks.

For the salad, combine greens and cilantro sprigs on two plates. Arrange strawberries, cucumbers, mango and edamame decoratively, drizzle with dressing and scatter with sunflower seeds.

Adapted from The Cafe Sucre Farine

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