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Avocado, Mango, and Toasted Seed Salad

Coating the cut avocado half in seeds keeps the surface from browning.

  • Prep:
  • Total Time:
  • Servings: 1

Photography: Bryan Gardner

Source: Martha Stewart Living, September 2016


  • 1 cup torn baby kale
  • 1 cup torn romaine


  • 1/2 cup edamame
  • 1/2 cup chopped mango
  • 1/2 cup sliced sugar snap peas
  • 1/2 avocado coated in mixed toasted seeds (sesame, pumpkin, sunflower, hemp)

Soy Vinaigrette

  • 1 tablespoon rice-wine vinegar
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon soy sauce
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper, to taste


  1. Top greens with edamame, mango, sugar snap peas, and seed-encrusted avocado, leaving extra space in the container for easy mixing.

  2. Store vinaigrette ingredients in a separate jar and shake to combine. To avoid wilted greens, add dressing to container just before eating, then cover and shake.

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