Ingredients

The following ingredients have 4 Servings
  • 1 cup shelled edamame, frozen
  • 4 cups packed baby spinach
  • 2 cups watercress (thin stems and leaves only)
  • 2 carrots, peeled and julienned
  • 4 broccoli stems, peeled and julienned
  • 1 green mango, peeled and julienned
  • 1 medium cucumber, thinly sliced
  • 1 teaspoon finely minced ginger
  • 1 garlic clove, minced
  • 2 teaspoons agave nectar
  • 3 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 5 tablespoons canola oil
  • 2 tablespoons sesame oil
  • 1/3 cups peanuts, crushed
  • 2 tablespoons toasted sesame seeds

Instruction

  • Combine all the ingredients in the blender and blend until smooth. Reserve.
  • Start by cooking edamame according to package instructions.
  • Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss.
  • Garnish with sesame seeds and crushed peanuts and serve.