Toasted coconut, mango and carrot salad
This is a Tropical salad, fresh, light and full of fun flavors. It is a super simple salad to make too.
This Maldivian salad if about fresh and sweet mangoes, and highlights the beautiful flavors of the fruit. Mango season has just started here so I had to start the season with this wonderful recipe. The sweet mangoes are complimented by the fresh pop of cherry tomatoes and crunchy carrots. The sprinkling of roasted fresh coconut is the magic in this salad. This light, fresh salad is beautiful on any summer table.
This cookbook is quite unique on my bookshelf, it brings to me island flavors off the coast of Africa and India, a new dimension. This bright and fun cookbook enhances my table with the cuisine and culture of the Maldives and the surrounding islands from this book. A mix of beautiful flavors from India and Africa with a tropical twist, make every dish in this book amazing.
For more recipes from this cookbook click here.
4 tablespoons fresh grated coconut (frozen ok)
2 carrots, cut into thin batons
15 cherry tomatoes, kept whole if small or cut in half longitudinally
A large handful baby spinach leaves
Salt, to taste
1/2 teaspoon pepper
For the dressing:
Juice of 1/2 lime, + more as needed
2 tablespoons Extra virgin olive oil
1 teaspoon honey
Make the dressing by mixing all the ingredients and set aside till needed.
Toast the grated coconut on a dry pan on low heat till lightly browned and aromatic. Remove from the pan to stop cooking and set aside till needed.
Cut the mangoes longitudinally on the wide. Gently cut the pulp into small squares and scoop them out leaving a cup. Save the cups for serving. More on cutting a mango here.
In a large bowl toss the mango pieces, carrots, tomatoes, salt and pepper. Taste and adjust salt as needed.
To serve, add the tomatoes and spinach to the mangoes and mix well. Drizzle in the dressing and toss well again. Serve the salad loaded on the mango cups.