Mixed Vegetable Salad with Manga-Coconut Dressing
Mixed Vegetable Salad with Mango-Coconut Dressing
Virgin coconut oil is hailed for its anti-bacterial and anti-viral qualities. It is also known to boost heart health by preventing high blood pressure and high cholesterol levels. Take note, this oil is best left unheated to preserve its potency. If taking it raw doesn’t suit your palate, then try this delectable mango-coconut dressing, which perfectly complements the greens and grilled veggies.
Cook Time
Prep time: 45 min
Cook time: 15 min
Ready in: 1 hour
Yields: 4
Ingredients
For the Dressing:
- 1 ripe mango, diced
- 1/2 cup fresh coconut milk
- 1 tablespoon extra virgin coconut oil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon coconut vinegar
- 1 pc lemon, juiced
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- pinch chili flakes
- pinch white pepper
For the Salad:
- 1 red or green bell pepper, seeded and cut into 1-inch-thick slices
- 1 eggplant, cut diagonally into 1/4-inch-thick slices
- sea salt and black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 200 grams assorted organic lettuce, washed and dried
- 1 pc small head cauliflower, cut into florets and blanched
- 1 pc carrot, sliced into thin rounds and blanched
- 1 to 2 pc(s) yellow sweet potatoes, boiled with skin on, then peeled and cut into 1 1/2-inch pieces
Instructions
- Make the dressing: Place all ingredients in blender and process until smooth texture is achieved. Adjust seasoning. Pour into a bowl or small pitcher. Let rest for about 10 to 15 minutes before serving.
- Prepare the salad: Sprinkle bell pepper and eggplant with sea and pepper, coat with olive oil and grill on a griddle pan until soft but not overcooked. Use medium to high heat to achieve grill marks on vegetables.
- Place lettuce in a large salad bowl and arrange the rest of the vegetables. Toss in dressing right before serving or serve dressing on the side.
