Mangos are such a lovely fruit to pair with salad greens, and the nutty crunch of the coconut gives this simple salad just enough texture to be flavorful without having a dry texture. This dish is an easy addition to a summer BBQ or is lovely as a stand-alone lunch plate. To turn this salad into an entree add some chicken, cooked prawns, or scallops. You shouldn’t feel guilty that this meal will take you all of 15 minutes to pull together. A tavola!
Mango Coconut Salad & Citrus Vinaigrette
2 ripe mangoes, peeled, seeded, and chopped (either use champagne or red blush mangos)
4 cup mixed greens, washed and dried
1/2 cup unsweetened shredded coconut
1/4 cup goat cheese, crumbled
1/2 cup freshly squeezed citrus (blood oranges, oranges, limes etc.)
1/2 shallot, minced
2 TBS Champagne vinegar
2 tsps extra virgin olive oil
salt and pepper to taste
Salad & Dressing Assembly Directions
Prepare the vinaigrette: Place citrus juice, shallots, vinegar, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil.
Heat a small skillet over medium high heat. Add in the coconut and stir until golden brown and fragrant, about 3-5 minutes. Let cool.
In a large salad bowl, toss together lettuces, mango and the citrus vinaigrette. Taste and adjust salt and pepper seasonings. Garnish with toasted coconut. Serve immediately.
Note: To turn this into an entree top chicken or fish.