Snow Pea & Mango Salad with Hazelnuts
Submitted by ed_tice
Crisp blanched snow peas tossed with ripe mango, red bell pepper, toasted hazelnuts, and a hazelnut oil-lemon dressing. A vibrant, crunchy salad ready in 20 minutes.
YIELD
6 servingsPREP
10 minCOOK
5 minREADY
20 minThis salad is all about contrasts that just work.
Blanched snow peas bring the crunch, sliced mango adds tropical sweetness, diced red bell pepper pops with color, and toasted hazelnuts tie it all together with their warm, earthy bite.
The dressing is where it gets interesting: hazelnut oil blended with vegetable oil and fresh lemon juice, then tossed with the chopped nuts so every forkful carries that rich, nutty flavor.
It comes together in 20 minutes and looks like something from a restaurant menu.
Pro Tips
- Blanch the snow peas for exactly one minute, then shock them in cold water immediately. This locks in the bright green color and keeps the snap.
- Use ripe but firm mangoes so the slices hold their shape in the salad instead of turning mushy.
- Toast the hazelnuts in a dry skillet until fragrant and the skins start to crack. Rub off the loose skins with a towel for a cleaner look.
Ingredients
Directions
In large pot of boiling water, blanch peas for 1 minute, or until colour is set.
Immediately drain and refresh under cold running water.
When cool, combine in bowl with mangoes and red pepper To make dressing: In a small bowl, whisk together lemon juice, salt and pepper.
Whisking constantly, add oils.
Blend in nuts and pour over snow pea mixture. Toss gently to coat.
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