Salmon · 25 min
Smoked Salmon Salad with Edamame, Mango, Pear, Avocado & Pecans
- 25 min
- 2–6 servings
- 658 kcal / serving
A bright salmon salad with avocado, mango, pear, edamame and pecans, finished with a tangy Dijon-maple dressing. The mix of textures—from crisp greens to creamy avocado—keeps it satisfying on a quick weeknight.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 cupedamame, shelled
- ½lemon
- 1mango
- 1pear
- ¼ cuppecan halves
- 1 (4 oz) pkgsmoked salmon
- 1 (5 oz) pkgspring mix (mixed greens)
- avocados
- edamame
- mangoes
- pears
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, pure maple syrup, salt, white wine vinegar
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1avocado
- 1 cupedamame, shelled
- ½lemon
- 1mango
- 1pear
- 1 (5 oz) pkgspring mix (mixed greens)
- avocados
- edamame
- mangoes
- pears
- lemons
Dairy, eggs & chilled
- 1 (4 oz) pkgsmoked salmon
Pantry & dry goods
- ¼ cuppecan halves
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| edamame, shelled | 1 cup | ||
| lemon | ½ | 1 | 1 ½ |
| mango | 1 | 2 | 3 |
| pear | 1 | 2 | 3 |
| pecan halves | ¼ cup | ½ cup | ¾ cup |
| smoked salmon | 1 (4 oz) pkg | 2 (4 oz) pkgs | 3 (4 oz) pkgs |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| edamame | 2 cups | 3 cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Rinse the produce and dry it well; set aside any greens if they aren’t pre-washed.
- 2. Rinse the edamame in a colander under hot water to defrost, then drain.
- 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. Peel the mango, remove the flesh from the pit, cut into medium dice, and add to the dressing bowl.
- 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. Quarter, core, and medium-dice the pear; add to the bowl.
- 7. Roughly chop the pecans and add to the bowl.
- 8. Break the smoked salmon into bite-sized pieces and add to the bowl.
- 9. Add the spring greens and the drained edamame; toss everything gently to combine.
- 10. Divide the salad onto plates or bowls and serve.
Two tips
- Make the dressing ahead and refrigerate until ready to use.
- If you like, add more smoked salmon or a squeeze of lemon at serving for extra brightness.
Nutrition per serving
- Calories
- 658 kcal
- Protein
- 26 g
- Carbs
- 62 g
- Fat
- 39 g
- Fiber
- 19 g
- Sodium
- 1167 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.