Mango, Grapefruit & Toasted Coconut Salad
Thai-style salad
This is a good salad for an Asian-themed meal (it's a Thai-style salad)
Ingredients
- 1/2 cup sweetened shredded coconut, toasted
- 1/4 cup lime juice
- 3 tablespoons fish sauce
- 2 tablespoons palm or brown sugar
- 2 small green or red chilies, thinly sliced
- 1 large garlic clove, minced
- 2 ruby red grapefruit, peeled & segmented
- 2 ripe dragon fruit (optional)
- 2 ripe mangoes
- 1/2 cup roughly chopped cilantro leaves (or parsley and/or sorrel)
- a handful of mint leaves
- 1/3 cup fried onions
- 1/4 cup roasted peanuts, chopped/crushed
Instructions
- In a medium, dry frying pan, toast the coconut for 3 to 5 minutes over medium heat, stirring often, until golden brown. Set aside to cool.
- Whisk juice, fish sauce, sugar, chili & garlic together in a medium sized bowl. Add the grapefruit.
- To prepare the dragon fruit, cut the fruit in half length-ways. Use a large serving spoon to scoop the flesh from the skin, just as you would with an avocado. Then slice each half & add to the grapefruit.
- Remove the cheeks from each mango. Scoop out the flesh (just as you did with the dragon fruit) & slice. Peel & slice what you can from the remainder of the mangoes. Add mango to the salad.
- Add cilantro/parsley/sorrel & mint leaves; gently fold all the ingredients together.
- To serve: spoon the salad a serving bowl. Serve with the coconut, fried onions & peanut garnishes.
Notes
- You can buy crispy fried onions by the bag in most groceries
- I like to add some sesame and/or olive oil to the dressing to thicken it up a bit
- I don't usually add the dragon fruit, but they are visually interesting for a fancier dinner