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Diced fruit, herbs and optional cooked edamame are folded with lime dressing. Measured fruit volumes replace inconsistent piece-to-cup estimates.
Ingredients and measurements
- 1 cup diced mango
- 1 cup shelled edamame, cooked according to package and cooled (optional)
- 1 cup diced strawberries
- 1 medium avocado, diced; 3 tablespoons finely diced red onion (about one-half small onion)
- 1 medium jalapeño, seeded and finely diced
- ¼ cup thinly sliced basil leaves (chiffonade)
- 3 tablespoons chopped cilantro
- 1 tablespoon sesame oil or neutral flavored oil; Zest of 1 lime
- 1/4 cup lime juice, measured; fruit count varies
- 1 teaspoon maple syrup or to taste
- ¼ teaspoon salt or to taste; Tortilla chips for serving (optional)
Preparation and cooking
- Stage 1
If using edamame, cook according to its package and cool promptly. Prepare the measured fruit, onion, jalapeño and herbs.
- Stage 2
Whisk oil, lime zest, measured lime juice, maple syrup and salt.
- Stage 3
Fold dressing through mango, strawberries, edamame and onion, then add avocado and herbs gently.
- Stage 4
Serve chilled with optional chips and refrigerate leftovers promptly.
Use one cup diced mango for this clarified version. Two whole mangoes may produce much more.
How much mango?
Not always. Follow frozen edamame’s cooking directions before adding it to a cold salad.
Does thawed mean ready to eat?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Recipe source and alternatives
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- How much mango?
Use one cup diced mango for this clarified version. Two whole mangoes may produce much more.
- Does thawed mean ready to eat?
Not always. Follow frozen edamame’s cooking directions before adding it to a cold salad.