Spring inspired mango salad

Celebrate the season with this vibrant Spring Inspired Mango Salad. We’ve paired charred baby gem lettuce with crunchy asparagus and the natural sweetness of our PACK’D Organic Mango and Organic Petit Pois. Tossed in a zesty lemon dressing with toasted pistachios and salty parmesan, this 15-minute salad is the ultimate fresh, nutrient-dense lunch to welcome the warmer weather.

Serves 2

• Prep 8 mins
• Cook 7 mins
• Total 15 mins
• Storage best fresh

Ingredients

• 140g asparagus, ends trimmed and sliced on the bias in half
• 70g sugar snap peas or mangetout, sliced on the bias into 1 inch pieces
• 45g PACK'D Organic Petit Pois
• 5 radishes, thinly sliced into matchsticks
• 1 spring onion, thinly sliced
• 3 tbsp toasted pistachios, chopped
• 2 baby gem
• 2 tsp olive oil
• 200g PACK'D Organic Mango, thawed
• 1 tbsp dill, chopped

Dressing

• 1 tbsp lemon juice
• 3 tbsp olive oil
• Good pinch salt and pepper
• 1/4 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp balsamic (optional)
• 1/4 tsp maple or to taste (optional)

To serve

• 30g parmesan, shaved

Method

Steam the green beans, asparagus and petit pois until al-dente - about 2 mins then transfer to an ice bath. Drain and pat dry on kitchen roll.

Mix dressing together in a small bowl or shake in a jar to emulsify.

Slice baby gems into quarters and brush with 2 tsp olive oil and season with salt and pepper. Heat a skillet or griddle pan until hot and char lettuce for a few mins on each side until just wilted and golden.

Add lettuce to a bowl and top with asparagus, sugar snaps or mangetout, petit pois, radishes, spring onion, pistachios, mango and toss with dressing, dill and shaved parmesan. Adjust seasoning to taste.