This salad is I-N-C-R-E-D-I-B-L-E. It’s one of those dishes that is so bursting with flavor, color, and fun that it makes your head spin around on your neck (in a safe way). It’s sweet, tangy, savory, crunchy — every single food descriptor all rolled into one. In general, the more positive adjectives that can be used to describe a salad, the better it will be. This salad is like 10-plus adjectives delish.
Side note: It’s my mom’s birthday today — HAPPY BIRTHDAY MOM!
2C cooked quinoa
2 large fresh mangoes, diced
1/2 medium red onion, diced
2 red bell peppers, diced
1 small handful cilantro, roughly chopped
2C shelled edamame
1/2C slivered almonds
1C shredded unsweetened coconut
2 limes, juiced
3T balsamic vinegar
1T agave (or honey)
pinch of salt and pepper
In a large bowl, combine cooked (and cooled!) quinoa, mangoes, red onion, red bell peppers, cilantro, edamame, raisins, almonds, and coconut. Stir.
In a small bowl, whisk lime juice, balsamic vinegar, and agave.
Add dressing to salad ingredients and toss to combine.
Taste. Add a pinch of salt and pepper to taste.
Serve or store in the refrigerator until serving.