THAI MANGO AND COCONUT SALAD
Ingredients (makes 1 large/2 medium servings)
List of Ingredients
For the Sauce
1 small cucumber diced (I peeled mine, it’s optional)
100gms
7-8 medium sized green grapes
50 g
1-2 small garlic cloves (you can skip if you want to but this actually adds a great taste)
50 g
7 soaked almonds (you can take off the skins for a smoother looking soup)
1/2
1/2 a slice of multigrain bread (I used the last, crusty one)
2 tsp
150 ml almond/regular milk
3-4 ice cubes
Salt and pepper to taste
Garnish - 3-4 green grapes
1-1.5 tsp
Ingredients (makes 1 large/2 medium servings)
Ingredients
For the Salad
1 cup diced ripe Mango
1/2 cup diced red bell pepper
1/2 cup diced cucumber
1/4 cup diced tender coconut flesh/Malai (try to get the thick one)
1/4 cup cubed avocado
1/4 cup diced onion
For Salad Dressing
1 tsp chopped chilli
1 tsp chopped coriander
2 tsp ripe mango pulp
1 tsp vegan fish sauce (or light soy sauce)
3 tsp tender coconut water
3 tsp thick coconut milk
Juice of 1/2 a lemon
Salt and sugar to taste
For garnish
7-8 pistachio, slivered
1/4 cup of pomegranate seeds
2 tsp of assorted seeds (pumpkin, sunflower, flax and sesame)
2 tsp chopped coriander (optional)
Method
Method:
- Place all the veggies and fruits into a bowl or a deep plate.
- Mix together all ingredients for the salad dressing.
- . Add the garnish and dressing just before serving.
- You can enjoy it just as it, or as a salsa with baked ragi or veg chips.