Avocado, Mango, & Toasted Seed Salad

By LRay

Martha Stewart Living, September 2016, page 78

Ingredients

• 1/2 1/2 1/4 cup each edamame, chopped mango, and sliced sugar snap peas, 1/2 avocado coated in 1/4 cup mixed toasted seeds(sesame, pumpkin, sunflower, hemp).
• 1 1/2 2 to tablespoon rice wine vinegar, 1/2 teaspoon each brown sugar and soy sauce, 2 tablespoons extra-virgin olive oil, salt, pepper to taste.

Details

Adapted from images.search.yahoo.com

Preparation

Step 1

POWER LUNCHES

Salad Stars: Portable salads call for hearty greens that won't wilt by noon. We build on a base of one cup each of torn baby kale and romaine for maximum flavor and crunch.

Packing Trip: Store toppings like croutons and toasted nuts in a resealable plastic bag or other separate container so they don't get soggy.
Be sure to leave extra space in then container for easy mixing. To avoid wilted greens, add dressing, salt, and pepper just before eating, the cover and shake.