Tropical Mango, Cashew & Toasted Coconut Salad

with Roasted Carrots in Curry-Lime Dressing

620 cals

20 mins

Description

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.

Contains:

Eggs, Cashews

Ingredients

for 2 servings

(Double for 4 portions)

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)

Nutrition

Total fat	46g
Saturated Fat	12g
Sodium	320mg
Total carbs	47g
Sugar	24g
Protein	9g
Fibres	10g

Recipe Instructions

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: Make the dressing

In a medium bowl, combine the lime juice, pineapple juice, mayo, white bottoms of the scallions, remaining spices and S&P.

Step 5: 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!