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–+ servings

California Salad

Gastro-PubHealthyStove-TopVegetable
Time :30 minutes
Yield :4 servings
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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.
Hack it:
Swap the quinoa for couscous, farro, or brown rice if that’s what you have on hand. Each gives the salad a slightly different texture without changing the overall vibe.
Toast the coconut and almonds together in a dry skillet before adding them. Five minutes of effort gives both ingredients a much deeper, nuttier flavor.
Fresh mango is ideal, but thawed frozen mango works surprisingly well. Just drain off excess liquid before chopping.
Make it vegan by swapping the honey for maple syrup or agave in the dressing.
Leftovers: 
California Salad Wraps: Spoon the salad into large tortillas with avocado and greens, then roll up for an easy lunch.
Mango Quinoa Bowls: Reheat leftover quinoa mixture slightly and top with avocado, edamame, and a squeeze of lime for a fresh grain bowl.
Crunchy Salad Cups: Spoon the leftovers into lettuce leaves and top with extra toasted almonds and cilantro.

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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