Smoked Salmon Salad with Edamame, Mango, Pear, Avocado & Pecans

Directions

1. 1. Rinse the produce and dry it well; set aside any greens if they aren’t pre-washed.
2. 2. Rinse the edamame in a colander under hot water to defrost, then drain.
3. 3. In a medium bowl, whisk together lemon juice, olive oil, white wine vinegar, Dijon, maple syrup, salt, and pepper to form the dressing.
4. 4. Peel the mango, remove the flesh from the pit, cut into medium dice, and add to the dressing bowl.
5. 5. Halve and pit the avocado, slice it crosswise in the skin, scoop out the flesh with a spoon, and add to the bowl.
6. 6. Quarter, core, and medium-dice the pear; add to the bowl.
7. 7. Roughly chop the pecans and add to the bowl.
8. 8. Break the smoked salmon into bite-sized pieces and add to the bowl.
9. 9. Add the spring greens and the drained edamame; toss everything gently to combine.
10. 10. Divide the salad onto plates or bowls and serve.