Crunchy Edamame, Pear and Walnut Salad

Name: Crunchy Edamame, Pear and Walnut Salad
Ingredients: ¼ cup arame or wakame, soaked for 5 to 10 minutes then drained, optional; ¼ cup vegan mayonnaise; 1 tbsp fresh lemon juice; 1 tbsp white or yellow miso; 2 tsp tamari or soy sauce; 1 tsp toasted sesame oil; 3 cups shelled edamame beans, thawed; 2 large pears, cut into very small pieces; 2 stalks celery, finely chopped; ½ cup walnuts; 2 to 3 mandarins or oranges, peeled and segmented; 1 tbsp black or white sesame seeds

Fresh, light, delicious, and packed with protein as an added benefit, Chef Linda's Crunchy Edamame, Pear, and Walnut Salad is a cinch to make. Let it brighten your day!

¼ cup arame or wakame, soaked for 5 to 10 minutes then drained, optionalthese are sea vegetables that add color, texture, and important trace minerals

¼ cup vegan mayonnaise

1 tbsp fresh lemon juice

1 tbsp white or yellow miso

2 tsp tamari or soy sauce

1 tsp toasted sesame oil

3 cups shelled edamame beans, thawed

2 large pears, cut into very small pieces

2 stalks celery, finely chopped

½ cup walnuts

2 to 3 mandarins or oranges, peeled and segmented

1 tbsp black or white sesame seeds

In a medium bowl, mix together the mayonnaise, lemon juice, miso, tamari, and toasted sesame oil. To the same bowl, add the edamame, pears, celery, and walnuts. Toss to combine. Transfer to serving plates or platter and garnish with mandarin, arame/wakame, and sesame seeds. Leftovers are best enjoyed within 2 to 3 days when stored in a covered container and refrigerated.