Tropical Mango, Cashew & Toasted Coconut Salad
with Roasted Carrots in Curry-Lime Dressing
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
Mango, cashews, lime and coconut! Backed by an array of sunny ingredients, this recipe is a winner right out of the starting gate. Roasted carrots, dusted in a mild curry seasoning, anchor the meal with a nibbly texture. They sit with cubes of sweet mango, crunchy cashews and toasted shreds of coconut in a jungle of lettuce leaves. Lime and pineapple juices make for an unusual spiced dressing. Is it utterly entrancing? Bet.
We will send you:
- 200g Carrots (orange or multicoloured)
- 2 Scallions
- 1 Lime
- 1 Head of lettuce
- 1 Mango
- 30ml Pineapple juice
- 60ml Mayonnaise
- 25g Shredded coconut
- 50g Roasted cashews
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Eggs, Cashews
You will need:
Medium pan (non-stick if possible)
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
46 g
Saturated Fat
12 g
Sodium
320 mg
Total Carb
47 g
Sugars
24 g
Protein
9 g
Fibre
10 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Mise en place
Meanwhile, juice the lime. Roughly chop the lettuce. Peel and pit the mango; medium-dice. Thinly slice the scallions, separating the white bottoms and green tops.
Toast the coconut
Heat a medium, dry pan (non-stick if possible) on medium. Toast the coconut, stirring frequently, 1 to 2 min., until lightly golden and fragrant. Transfer to a bowl.
Make the dressing
In a medium bowl, combine the lime juice, pineapple juice, mayo, white bottoms of the scallions, remaining spices and S&P.
Plate your dish
Divide the lettuce between your plates. Top with the mango and carrots. Drizzle with the dressing. Garnish with the cashews, coconut and green tops of the scallions. Bon appétit!
