The Scoop
Oh, you weren’t sad; you just needed a California Salad (basically a vacation in a bowl).
Sweet mango, creamy edamame, crunchy almonds, chewy raisins, fluffy quinoa, and plenty of fresh lime. It hits that sweet-savory-crunchy balance from every direction, with coconut sneaking in for good measure.
Bright, colorful, and just substantial enough to count as lunch, it’s the kind of salad that makes eating your produce feel considerably less like a chore.
Ingredients
For the salad:
- 1/2 cup quinoa
- 1 large mango, chopped into small pieces
- 1/4 small red onion, chopped
- 1/2 red bell pepper, chopped
- 3/4 cup unsweetened shredded coconut
- 3/4 cup almond slices or slivers
- 1 cup raisins
- 1 cup edamame, shelled and thawed if frozen
- 1/4 cup cilantro, chopped
For the dressing:
- 4 tablespoons fresh lime juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
- lime wheels, to taste, for garnish
Directions
- In a large pot of salted, boiling water, cook the quinoa according to the package directions.
- Let the quinoa cool.
- In a large bowl, add the cooled quinoa, the mangoes, the red onions, the bell peppers, the coconut, the almonds, the raisins, the edamame, and the cilantro.
- In a small bowl, add the lime juice, the balsamic vinegar, the honey, the olive oil, the salt, and the pepper and whisk to combine.
- Pour the dressing over the salad and toss to combine.
- Serve the salad garnished with the lime wheels.
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