Asparagus, Sugar Snap Peas, Mango and Garlic Scape Salad
Author: 
Recipe type: Vegan, Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Lemon Vinaigrette
  • ¼ cup rice vinegar
  • ½ lemon
  • ½ cup olive oil
  • 1 teaspoons honey
  • 1 teaspoon fresh chopped dill
  • salt and pepper
  • Salad
  • 16 asparagus stems
  • 2 cups fresh sugar snap peas, cut into thirds
  • 5 garlic scapes, cut into 2” pieces
  • 1 mango, cut into cubes
  • 2 cups cherry tomatoes, halved
  • ¼ cup chopped dill
  • ¼ cup finely sliced mint leaves
  • 3 Tbs. finely chopped red onion,
  • 1 cup toasted walnuts, with 1 teaspoon honey
Instructions
  1. Steam separately, the asparagus, snap peas and scapes in a steamer for just a few minutes each. In a large bowl of ice water, blanch each vegetable to stop the cooking and lock in the color. Drain and dry on a large dish towel.
  2. Toast the walnuts in a cast iron pan for a few minutes.
  3. Add the teaspoon of honey and coat the walnuts. Let cool before adding to salad.
  4. Meanwhile, in a mini food processor, make the salad dressing.
  5. Place all of the vegetables, mango and herbs in a bowl, and toss with 3-4 Tbs. of the salad dressing.
  6. Garnish with the walnuts on top. This can keep in the fridge for a couple of days, marinating.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-asparagus-sugar-snap-peas-mango-and-garlic-scape-salad/