Fish Free Mango Coconut Salad
Total time20 min
Prep time20 min
Cook time0 min
4.8(7)
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Learn more →Ingredients
4 servings
For the salad
- 2 ripe mangoes, peeled and cut into ½-inch cubes
- 1 small head butter lettuce, leaves torn into bite-sized pieces
- 2 medium carrots, peeled and julienned
- ½ cup unsweetened shredded coconut
- ¼ cup fresh mint leaves, roughly torn
- ¼ cup fresh cilantro leaves
For the dressing
- 3 tbsp full-fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp salt
For serving
- 2 tbsp toasted coconut flakes (optional)
Instructions
- 1
In a small bowl, whisk together the coconut milk, apple cider vinegar, honey, and salt until smooth and fully combined.
- 2
Add the torn butter lettuce, mango cubes, julienned carrots, shredded coconut, mint, and cilantro to a large mixing bowl.
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