Green Mango Coco Salad
This salad is so refreshing and cooling! Inspired by the Thai Papaya Salad, I gave it my healthy twist by balancing flavor and nutrition. Green mangos are a low glycemic fruit high in vitamins C, A and B6. The fiber and enzymes are great for digestion. The herbs in this salad add a boost of antioxidant power, while the coconut provides healthy fats that are burned quickly for energy. This dressing is a perfectly balanced creamy blend of spicy and sweet - if you don't like spicy, simply omit the chile.
Prep Time20 mins
Total Time20 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Guatemalan
Keyword: antioxidants, fresh, Guatemala, healthy, plant based, salad, vegetarian
Servings: 4
Calories: 239kcal
Cutting board
Knife
Large bowl
Measuring cups
Measuring spoons
High-speed blender
SALAD
- 1 green mango julienned or shredded
- 1/2 red onion sliced thin
- 1/2 young coconut sliced into thin strips
- 1 red pepper julienned
- 1/2 cup cilantro rough chopped
- 1/4 cup mint leaves rough chopped
- 2 tablespoons raw cashews chopped
Prepare all the ingredients for the salad and mix together in a large bowl.
To make the dressing, blend everything in a high-speed blender until smooth.
Pour the desired amount of dressing into the salad and toss until well incorporated. Reserve the remaining dressing to use as a dip or dressing for another salad.
Taste and adjust salt and lime if needed.
Calories: 239kcal | Carbohydrates: 39g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Sodium: 524mg | Potassium: 430mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1759IU | Vitamin C: 84mg | Calcium: 61mg | Iron: 2mg