just a smidgen

Edamame, Mango ‘n Sugar Snap Pea Salad

Edamame Salad 1♥

winner-first

This little button popped up on my birthday the other day and it was the icing on the cake.
{ Photos of my real little cakelet to follow on a later post. }

The timing was perfect, after all, what kind of world is this,
if a girl can’t win on her birthday?

Unlike the last competition, this was a juried competition,
so I could only throw my blog into the ring and wait.
It’s been a long few months..
mostly because I couldn’t change anything on
my blog’s design until the competition ended.

Now I’m free to play around with my blog’s colors and layout again,
which always makes Smidge happy!
I’m thinking green might be fun direction to go in..

Edamame, Mango & Sugar Snap Pea Salad♥

Well.. rumor has it Smidge has been eating way too many sweets,
Just to set the trainer record straight, I only sample my baking
then give away most of it… well, 99%  95%  90% of it.

{ and my freezer stash has recently been raided and devoured by teenaged boys }

Our family does eat healthy most nights (except when I’m burning
a store-bought deli-pizza because I am too lazy busy to pay attention).

Mark Twain quoteThis is one of our newest and most favorite salads,
not only because of the combination of ingredients, the texture,
and the acerbic zing of lemon on your tongue.

Mostly…

I just love the spring sugar snap pea colors…
{ you would too if you had -14°C to enjoy for days on end }

green flourish

Edamame, Mango & Sugar Snap Pea Salad 2

Edamame, Mango ‘n Sugar Snap Pea Salad
 
Print
Ingredients
  • 2 cups frozen edamame beans
  • 2 cups sugar snap peas
  • 2 cups orchiette pasta (shells can be substituted)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • 2 garlic cloves, minced
  • 200 g Bocconcini Pearls (fresh mozzarella pearls), drained
  • 1 generous handful baby spinach leaves
  • 2 green onions, diced
  • 2 tbsp fresh mint, diced
  • 1 mango, cubed
  • 2 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 1 lemon (Meyer if you have them)
  • kosher salt
  • cracked black pepper
Instructions
  1. Fill a large pot with salted water and bring to a boil. Add the edamame beans and cook until tender, about 3-5 minutes. Half-way through, add in the sugar-snap peas since they only take a minute or so to cook. Once vegetables are tender but still have a crunch, remove to a colander with a slotted spoon, reserving the water.
  2. Bring the water in the pot back to a boil and add the 2 cups orchiette pasta. Cook until al dente, about 10 minutes (less if using fresh orchiette). Drain the pasta without rinsing and then plot it all into a large glass serving dish or bowl.
  3. Drizzle 2 tbsp of olive oil, 1 tbsp of white balsamic vinegar, and garlic. Toss to coat then leave it all to cool to room temperature.
  4. Once the pasta has cooled, toss in the edamame and sugar snap peas. Then add the Bocconcini pearls, spinach leaves, green onions, mint and mango. Toss to coat with the additional 2 tbsp olive oil and 2 tbsp white balsamic vinegar. Squeeze the lemon over the salad and toss one final time. Season to taste with kosher salt and cracked black pepper.
  5. Serve at once.
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p.s.  Although no one had to vote for Just a Smidgen in this competition, I wanted to thank my followers for always being so inspiring and supportive.. your friendship means the world to me! xx

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