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.
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.
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.
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.