The more colour, the better, we say! This summer salad has it all -- sweet, juicy fruit, tender edamame beans, crunchy veggies. It's also chock-full of vitamins, minerals, protein and fibre.

Total prep time: 25 minutes

Ingredients:

• 1/2 purple cabbage (chopped)
• 2 baby cucumbers, diced
• 2 cups of shelled edamame, cooked
• 1 cup of matchstick carrots
• 1 large mango, peeled and diced
• 1 cup cooked quinoa
• 1 small red onion, finely diced
• 1 cup dried coconut flakes
• 1/2 cup slivered almonds
• 1/2 cup pumpkin seeds, roasted and salted
• 1/2 cup fresh cilantro, finely chopped (optional)

Dressing

• 1/2 cup tahini
• Juice of 1 fresh lime
• 1/4 cup apple cider vinegar
• 3 tbsp honey

Instructions

1. Prepare all the ingredients as noted and combine well in a large serving bowl.
2. Mix all dressing ingredients together well and pour over salad. Toss well to coat.
3. Refrigerate for at least 2 hours or overnight and serve.

Pairs great with fish tacos or veggie burgers for your next summer BBQ.

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