Asparagus, Sugar Snap Peas, Mango and Garlic Scape Salad
Author: Bhavani Jaroff
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
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.
Toast the walnuts in a cast iron pan for a few minutes.
Add the teaspoon of honey and coat the walnuts. Let cool before adding to salad.
Meanwhile, in a mini food processor, make the salad dressing.
Place all of the vegetables, mango and herbs in a bowl, and toss with 3-4 Tbs. of the salad dressing.
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/