The One that Has it All
In honor of a Friend’s Reunion, I’m Featuring a fan-fave salad I call “The One that Has it All.”
It has greens, fruit, herbs, color, fruit, and crunch! Inspired by Southeast Asian flavors, this is the partner to any porch or patio day. As with so many of my recipes, I encourage you to make it your own - add avocado, tomato, and any other veggie or fruit that may be on its last few days.
How to make:
Combine all ingredients in a large salad bowl. Spread them each out, or create sections for each ingredient for more of a rainbow appeal.
To toast cashews or your favorite nut, heat a small-medium saucepan to medium. Place nuts in the pan until brown, flipping or stirring for an even toast. Add one teaspoon of olive oil to coat. Add 1 tablespoon of honey and one teaspoon of sesame seeds with a dash of sea salt until everything is evenly dispersed.
Pair this salad with The Ginger Beer & Chili Lime Dressing or The Thai-Inspired Balsamic Vinny from my Dressing Diaries.
2 large handfuls of arugula, baby kale or fresh-cut romaine
16 ounces of shelled edamame
1-2 red peppers, julienned or chopped
5-6 large carrots, chopped
1 cup of green onions, chopped
1 mango, chopped
1 tablespoon of fresh mint, chopped
1/2 cup of toasted honey-sesame cashews (you can buy these pre-made at Trader Joes)