Spring Pea Ecstasy over Cucumber Spirals

by Christie Qualey

When snap peas and fresh herbs hit the scene, I start making this dish daily! The combination of sweet, succulent honey mangoes, vibrant fresh greens, and hearty mushrooms make a mouth-watering dish. Tomatoes are optional in this recipe and do add a nice savory tang, but they aren’t necessary for a scrumptious meal.

Like so many recipes, this one is adaptable to your creative twists. Try alternating herbs or adding in chiffonade kale (cut in long, thin strips). The ecstasy part comes in with my secret ingredient… berbere spice. An Ethopian spice blend (available at Marlene’s), berbere does contain some intense spices, such as chili peppers and garlic, so use it sparingly… but DO use it!

A springtime flavor explosion!


5-8 organic cucumber, peeled


  • Spiralize your noodles with desired noodle gadget.  I prefer thicker, crunchy noodles for this fresh dish.

Spring Pea Ecstasy

4-6 organic honey mangoes. peeled
1/2 – 1 pint organic cherry tomatoes
1/4 lb organic snap peas
large handful organic crimini mushrooms
1/2 bunch organic dill, diced
small handful organic chives or green onion, diced
1 tsp salt-free berbere spice

Spring Pea Ecstasy


  • Place half the mangoes and half the tomatoes into food processor and blend until fairly smooth.
  • Place remaining ingredients into food processor and pulse briefly.
  • The delight of this recipe comes from the chunky texture of mushrooms, snap peas, and mangoes, so pulse ingredients only long enough to make pieces fit on a fork.
  • Serve the pile of noodles over a bed of mesclun and crown with green, golden goodness.

Christie Qualey is a raw food and healthy lifestyle enthusiast. She operates Reciprocity Foods, a mobile cart selling fresh, organic fare.

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