Spicy Rainforest Salad
Tropical salad utilizing rainforest ferns and watercress, with a spicy honey-lime dressing
Cuisine: FijianMain Ingredient: Watercress
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Ingredients
| SALAD INGREDIENTS |
| 1 bundleWatercress |
| 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 |
| COCONUT CHTUNEY |
| 2 ea.Coconuts; Fresh grated |
| 2 ea.Limes; squeeze fresh juice (about 6 tbsp) |
| 1 cupCoriander; finely chopped |
| 2 tbspGinger; chopped |
| HONEY-LIME DRESSING |
| 6 tbspOlive Oil |
| 6 tbspCoriander; finely chopped |
| 4 tbspHoney |
| 6 ea.Limes; squeeze fresh juice, about 1 cup |
Spicy Rainforest Salad Preparation
SALAD
Combine all ingredients in large salad bowl
COCONUT CHUTNEY
Combine ingredients in food processor and blend, refrigerate until ready to serve
DRESSING
Whisk all ingredients together in the bowl, refrigerate until ready to serve
TO SERVE
Add coconut chutney to salad. Toss/mix.
Add dressing to salad and serve
Notes
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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