TROPICAL MANGO COCONUT SALAD WITH LEMON MINT DRESSING
For 6 servings
INGREDIENTS FOR LEMON MINT DRESSING:
2 cloves of garlic
1/3 c fresh mint
1 tbsp dijon mustard
3 tbsp honey
1 lemon- zest & juice
1/4 tsp fresh cracked pepper
1/4 tsp himalayan salt
1/2 c extra virgin olive oil
Place all ingredients into a food processor and blend until well combined. Taste and adjust if necessary.
2 heads of romaine lettuce
1/4 c finely diced red onion
1/2 c chopped red grapes
1/2 c diced jicama
1 tbsp fresh cilantro
1 watermelon radish
1/4 c dried coconut
Wash, dry and finely chop romaine lettuce, set aside.
Finely dice red onion, set aside.
Wash and chop red grapes in half, set aside.
Skin and dice jicama into small bite size pieces, set aside.
Wash, dry and chop cilantro, set aside.
Wash, dry and chop watermelon radish into thin slices, set aside.
Place dried coconut into a heated pan. Continuously stir over heat until coconut is browned and toasted, set aside.
Skin and chop mango, set aside.
Cut avocado into small bite size pieces, set aside.
Once all ingredients are prepped, salad dressing is made and you are ready to eat, place all ingredients into a large bowl and pour the dressing over the top. Mix well to combine everything together. Pour into a serving bowl, sprinkle remaining toasted coconut over the top. Serve immediately.