Mango Salad with Mustard Dressing and Edamame Pods

Servings: 4

There’s lots in this salad to rejoice over from great flavor to nutrition. Edamame here adds nutty flavor and a crunch. The dressing is a honey-mustard with the added sweet of apple cider and complements the mango and toasted walnuts. You could expand the intent of this salad to a lunch dish by including cooked grilled chicken breast slices; just add the remaining dressing.



1 cup fresh edamame beans
1/2 cup walnuts
1 celery rib, cut into 1/2-inch pieces
1/2 red onion (medium), cut into 1/4-inch slices
6 cups lettuce mix of green-leaf and red leaf, torn into bite-size pieces
1 mango, cut into small slices

1/4 cup apple cider vinegar
3 tablespoons lemon juice
1/4 cup olive oil
1 tablespoon grainy country mustard
1 tablespoon honey

Mango Salad with Mustard Dressing and Edamame Pods recipe


In a medium saucepan coated with Chemours Teflon non-stick, bring water to a boil and add the beans. Cook over medium heat for about 5 minutes, or until crisp tender. Drain the beans and let cool in a colander.

In a small skillet coated with Teflon™ non-stick, heat the walnuts over medium for about 8 minutes, turning often. Be careful not to burn. Remove and let cool on a plate. Add the onion to a large salad bowl and toss with the lettuce. Evenly divide the salad onto four plates. Add the beans to each, and then the walnuts.

Blend all of the dressing ingredients and pour all but 1/4 cup evenly over individual salad plates. Reserve remaining dressing.