By Loryn Purvis

Summer is coming!! The days are getting longer and the air a bit warmer. Of course, many would argue that Southern California is the land of endless summer, but there’s still a definite “beach season” in my opinion. Even though temperatures rarely dip below 70 degrees, I managed to weasel my way out of adorning a swimsuit throughout my entire pregnancy. Score one for me! However, now that our baby girl is here and my son and husband are in constant beach-mode, I’m not sure how much longer I’m going to be able to put it off. It’s time to get this post-baby body ready for the beach, and that’s where this salad comes in.

It’s really great when you find a completely healthy and nutritious meal that you actually enjoy eating. You know, something fun and flavorful that excites your palate while letting you feel really good about every bite. This salad does that for me. Add in the fact that it’s really easy to throw together, and you have the complete package.

Whether you’re looking to get ready for that swimsuit or not, this is a delicious meal that I know you’ll love. I hope you’ll give it a try soon!


Crunchy Ramen Salad with Mango and Asian Honey Vinaigrette

Salad Ingredients:

  • 1, 12 to 16 oz. bag tri-colored coleslaw mix
  • 2, 3 oz. packages of ramen noodles, crumbled (you will not use the seasoning packet)
  • 1 cup shelled and cooked edamame
  • 2 avocados, peeled, pitted and diced
  • 1 cup frozen mango chunks, thawed and chopped
  • 1/2 cup thinly-sliced green onions
  • Asian honey vinaigrette (see ingredients below)

Vinaigrette Ingredients:

  • 2/3 cup olive oil
  • 1/3 cup honey
  • 1/3 cup rice wine vinegar
  • 2 teaspoons soy sauce
  • 1/4 teaspoon sesame oil
  • salt and pepper, to taste
  1. Heat oven to 425 degrees. Spread the crumbled ramen noodles on a baking sheet and bake for about 5 minutes, or until noodles are slightly toasted and golden. Remove baking sheet, toss and return it to the oven and toast for an additional 2 minutes. Keep an eye on the noodles so they don’t burn. Remove and set aside.
  2. To make the vinaigrette, whisk all ingredients together until combined.
  3. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
  4. Serve immediately, or cover and refrigerate for up to 2 days.

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