Salad Base:

• 1 cup shelled edamame (cooked and cooled)
• 1 ripe mango, diced
• 2 cups Persian or Japanese cucumber, diced or smashed
• 1 avocado (optional), diced
• ¼ cup red onion, finely chopped
• ½ cup fresh cilantro or mint, chopped
• 1 small jalapeño, finely diced (optional for heat)

Lime Dressing:

• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tsp rice vinegar (optional for extra tang)
• 1 small garlic clove, minced
• ¼ tsp mustard
• ¼ tsp salt
• ⅛ tsp red pepper flakes or chili powder (adjust to taste)
• ½ tsp sugar or maple syrup (optional for balance)