Spicy Rainforest Salad
|1 bundleTropical Fern; blanched|
|15 ea.Tomatoes; cut into 1/4 pieces|
|2 ea.Cucumber; remove seeds, cut in long pieces|
|1 ea.Papaya; remove seeds, cut into small cubes|
|2 ea.Coconuts; Fresh grated|
|2 ea.Limes; squeeze fresh juice (about 6 tbsp)|
|1 cupCoriander; finely chopped|
|2 tbspGinger; chopped|
|6 tbspOlive Oil|
|6 tbspCoriander; finely chopped|
|6 ea.Limes; squeeze fresh juice, about 1 cup|
Spicy Rainforest Salad Preparation
Combine all ingredients in large salad bowl
Combine ingredients in food processor and blend, refrigerate until ready to serve
Whisk all ingredients together in the bowl, refrigerate until ready to serve
Add coconut chutney to salad. Toss/mix.
Add dressing to salad and serve
Always use fresh watercress and ota (within 1-2 days of harvest). For watercress, remove any yellow stalks or wilted leaves. Fresh squeezed lime juice, fresh grated coconuts.
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