The other day I wandered into my local mom and pop farm market store and discovered some exciting new items! If anyone shops in this kind of store you know that the winter months can be pretty bare. Fruits and veggies are wilted and sad and the variety is often non-existent. After surviving on squash and root vegetables for most of the season I was looking for a little inspiration.

I was pleasantly surprised on this spring day, the store was filled with vibrant fruits and vegetables, many which I had never seen there before; bitter melons, long squash also called bottle gourd or opo squash, green mangos, fresh okra, and giant pods of fresh peas. The store has recently switched hands and the owners, who are Indian have started offering a variety of vegetables used in traditional Indian cooking and I could not be more excited to experiment!

The first thing on my list to try was a green mango salad, Thai style. The salad is simple with unripe mangos, pineapple, peas, chili pepper, cilantro, sesame seeds, cashews, and lime juice. It is crunchy, tart and tangy and gets even tastier with a little resting time.

I hope that you enjoy this delightfully simple salad!

Thai Green Mango and Spring Pea Salad

Serves 2

4 small Green Mango, peeled and sliced into matchsticks

1/2 cup Shelled Peas

1/2 cup Pineapple, cut into matchsticks

2 tbs Toasted Sesame Seeds

1/2 Lime, juiced

1 tsp Crushed Red pepper

1 tbs Olive Oil

1 in Ginger, grated

1 tsp Pink Himalayan Sea Salt

1/4 cup Raw Cashews for topping

Combine all of the ingredients in a small bowl. Let the salad sit for 10-15 minutes before eating. Plate and top with cashews, Enjoy and Healthy Eating!