Recipe courtesy of Robert Irvine

Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 25 min
  • Inactive: 20 min
  • Cook: 1 hr
  • Yield: 8 servings
Share This Recipe

Ingredients

For the salad:

For the vinaigrette:

Directions

  1. Preheat oven to 375 degrees F.
  2. Place coconut on a towel, and with a mallet (or hammer) and punch (or clean screwdriver), tap "through-holes" into at least 2 of the "eyes" (recessed spots) of the coconut and drain out the liquid. Place the coconut on a baking sheet and roast it for about 1 hour. Microwave the limes in a small bowl to release essential oils and set aside to cool.
  3. When coconut is cool enough to handle, place on a towel and break open with mallet. Shave the roasted "meat" out of the coconut with a paring knife and briefly set aside. Peel the mangoes, cut the fruit away from seed, and then dice small. Peel the carrots, and use a vegetable peeler to shave carrots into ribbons. Slice onion as thin as possible. Cut tomatoes into wedges.
  4. Prepare vinaigrette by squeezing limes into a small bowl (remember to add essential oils). Mix in vinegar, habanero, and hot sauce. Drizzle the oil into the mixture slowly while whisking constantly, to thicken dressing. Season with salt and pepper to your liking.
  5. Cut lettuce into 1/2-inch wide pieces and place in bowl, and add tomatoes and carrots. Lightly toss in the dressing. Top with onions, coconut, and mangoes.
Alexis deBoschnek

BLT Salad

11m Easy 98%
CLASS
Katie Lee Biegel

Chopped Salad

14m Easy 97%
CLASS
24m Easy 98%
CLASS
Larisa Alvarez

Classic Potato Salad

18m Easy 95%
CLASS
18m Easy 98%
CLASS
12m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now