Ingredients
Scale
- 4 cups mixed salad greens (romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 cup mango or pineapple chunks
- 1/2 cup roasted corn kernels
- 1/2 cup edamame or chickpeas
- 1/4 cup shredded carrot
- 2 tablespoons sesame seeds
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup (optional)
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- In a large bowl, combine greens, cucumber, tomatoes, carrot, mango, corn, and edamame.
- Whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
- Pour dressing over salad and toss to coat evenly.
- Sprinkle sesame seeds and fresh herbs on top before serving.
- Serve immediately or chill for 15 minutes for a cooler, crisper bite.
Notes
- Make ahead: keep dressing separate until ready to serve.
- Adjust sweetness with honey; omit for a savory version.
- Swap in seasonal fruit to match what you have on hand.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Method: No-cook
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
