Summery Asian Chopped Salad
with asparagus, mangos, nectarines, edamame, and avocado
Take advantage of summer's delicious fruit with this flavorful, colorful, and textural Asian-style salad. This one is definitely going to end up in your favorites list!
Ingredients
- Red onions - 1/2 , diced
- Basil - 2 to 3 sprigs , leaves sliced
- Cucumbers - 1/2 lb , diced
- Mangos - 1 , peeled and diced
- Nectarines or peaches - 2 , chopped
- Avocado - 1 , chopped
- Asparagus - 1/2 lb , trimmed and chopped
- Edamame, shelled - 1 cup
- Brown sugar - 2 tsp
- Soy sauce, low-sodium - 2 Tbsp
- Lime juice - 1 Tbsp
- Rice vinegar - 1 Tbsp
- Toasted sesame oil - 2 tsp
- Cooking oil - 6 Tbsp + 1 1/2 tsp
- Sesame seeds, white - 4 tsp
Prep
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Red onions / Basil - Prep as directed. (Can be done up to 3 days ahead)
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Cucumbers / Mangos / Nectarines or peaches / Avocados - Prep as directed.
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Asparagus - Snap off the ends and then chop into bite-sized segments.
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Edamame - Heat / defrost according to microwave instructions.
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Make dressing - Whisk together brown sugar, soy sauce, lime juice, rice vinegar, toasted sesame oil, and first part of cooking oil.
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Make
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Heat a skillet or pan over medium heat. Toast sesame seeds for 3 to 4 minutes, until fragrant. Remove and set aside.
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Return pan to medium-high heat and add second part of cooking oil. Add asparagus and saute for 4 to 8 minutes, until tender but still crunchy. Remove from heat and lightly salt and pepper.
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Toss all ingredients except for sesame seeds with dressing. Sprinkle with sesame seeds to finish. Enjoy your colorful and delicious Asian salad!
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