1 cup shelled edamame, frozen
4 cups packed baby spinach
2 cups watercress
2 carrots, peeled and julienned
1 green mango, peeled and julienned
1 medium cucumber, thinly sliced
2 teaspoon Just Fresh Ginger Juice
1 garlic clove, minced
2 teaspoons agave nectar
3 tablespoons rice vinegar
1 teaspoon soy sauce
5 tablespoons canola oil
2 tablespoons sesame oil
Make the dressing:
Combine all the ingredients in the blender and blend until smooth. Reserve.
Make the salad:
- Start by cooking edamame according to package instructions.
- Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss.
- Garnish with sesame seeds and crushed peanuts and serve.