Mango & Avocado Salad with Toasted Coconut & Thai Basil

Ingredients

VEG, GF, DF

15 minutes

4-6

Salad

• 1 head butter lettuce, washed & dried thoroughly 
• 1-2 Lebanese cucumbers, sliced diagonally
• 1 large mango, sliced
• 1 large avocado, sliced
• 1 bunch Thai basil (about ¼ cup leaves)
• 6 spring onions (scallions), finely sliced
• 2 tbs roasted peanuts, roughly chopped
• 2-3 tbs toasted flaked coconut
• Zest of 1 lime

Dressing

• 1 tbs sesame oil
• 1 tbs tamari
• 1 tbs pure maple syrup (OR 1 tsp brown sugar OR coconut sugar)
• Juice of 1 lime
• Pinch of chili flakes to your taste

Method

1. Arrange the lettuce onto a large serving plate.
2. Add the cucumber, mango, and avocado, and then using your hands ensure all of the ingredients are evenly placed throughout the salad.
3. Next top with the sliced spring onions (scallions), fresh Thai basil leaves, peanuts, toasted coconut, and fresh lime zest.
4. Combine the dressing ingredients in a small jar and shake to combine.
5. Pour the dressing over the salad just before serving. Enjoy!

NOTE: To make a ‘meal of it’ you could serve this salad with grilled chicken, a squirt of kewpie mayo, and a sprinkle of sesame seeds. Other great protein options are BBQ prawns, grilled steak, or BBQ/grilled tofu.