Mango Coconut Salad

Why have boring ham-lettuce-tomato salads when you can have fruity, colourful and exotic salads like these. Eating healthy doesn't have to be boring or difficult. This salad has so many flavours and textures, it's great for a hot summers day, for lunch or dinner!

Mango Coconut Salad

Serves: 6 ( or 4 big portions )

Ingredients

• 1 mango, halved and sliced into matchsticks

• 150g cherry tomatoes, halved

• 2 handfuls of beansprouts ( I added this for extra crunch )

• 2 large handfuls of shredded cabbage

• 1 handful each of coriander, basil and mint ( this combination is best )

• 2 large carrots, cut into matchsticks

• 50g desiccated coconut, toasted until golden

• 50g peanuts, roasted

• 1 avocado, sliced

For the dressing

• zest and juice of 2 limes

• 1 tbsp fish sauce

• 2 tbsp honey

• 1 tbsp hot chilli sauce

• 2 tbsp sweet chilli sauce

• 3 tbsp sesame oil

• 2 cloves garlic, minced

• black pepper

Method

- Combine all the ingredients for the dressing and pour into a small serving jug or ramekin.

- Prepare all the salad ingredients then simply throw and mix them in a large bowl. Pour over the dressing and mix thoroughly so that everything is coated.

- Eat by itself or, like I did, with some mango coconut marinated chicken which was delicious.