Recipes/ Salads/ Side Dishes

Spring Fever Salad w/ Mango, Radishes and Sugar Snaps

mango sugar snap radish spring fever salad |dailywaffle

Spring fever salad season is in full effect. After months of kale Caesars and roasted beet salads, it’s finally time to break free. Sugar snaps are in. And not even the first-of-the-season price was gonna scare me off this week. Usually I like them simple — just blanched and drizzled with a little sesame oil and salt.  But when they are this tender and sweet, why complicate it?  Toss them together with the rest of what the market has to offer — radishes, young lettuces, green onion, and dress it in a mango-ginger vinaigrette.

Although composed salads seem to be the thing when it comes to presentation, I like this one all tumbled together so you get a little of everything in each forkful — the verdant green of the snap peas with the bite of radish and the soft sweetness of mango.

Though we’re just about at peak season for mangoes, quality was a little spotty at my grocery, so the dressing uses frozen mango chunks and the salad goes fresh. Add some sliced avocado or even poached chicken for a heartier, main dish salad.

spring fever salad with mango sugar snaps and radishes

Sugar Snaps with Mango, Radish and Mango-Ginger Vinaigrette

Print Recipe
Serves: 15 minutes Cooking Time: 2

Ingredients

  • Vinaigrette
  • 3.5 oz (a well-rounded 1/2 c.). frozen mango chunks, thawed
  • 1/2 t. sesame oil
  • 1/2 t. grated fresh ginger
  • 1 t. fresh lemon juice
  • 2 T. canola (or vegetable) oil
  • pinch of salt
  • 2 big handfuls of spring mix, washed and spun dry
  • 2 oz. sugar snap peas (~15 sugar snaps), strings removed
  • 1-2 radishes, julienned (one red, one purple for color)
  • 1/2 fresh mango, diced
  • 1 green onion, thinly sliced on the bias (white and green parts)
  • salt & pepper

Instructions

1

In a food processor, puree the thawed mango chunks until smooth. Add the sesame oil, ginger lemon juice and a pinch of salt and process until incorporated. With the machine running, add the canola oil.

2

Put the spring mix, sugar snaps, half the radish, and green onion in a large bowl. Toss with 2 T. mango vinaigrette. Arrange the salad on a large plate or serving dish and top with remaining radish and fresh mango. Drizzle on additional vinaigrette and season with salt and pepper to taste.

Notes

Inspired by a pre-packaged salad from Trader Joe's, this is truly a spring market salad combining sugar snaps, radishes and mango. The ginger in the vinaigrette gives it a little extra zing for those rainy spring days.

 

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