Mango & Coconut Salad Recipe
Red peppers black quinoa | lemon ginger vinaigrette
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Ingredients
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Salad
Lemon-Ginger Vinaigrette
Method
Salad
- 1
Prepare quinoa
If you don't have cooked black quinoa, rinse 3/4 cup dry black quinoa under cold water, then combine with 1 1/2 cups water in a small saucepan. Bring to a boil, reduce heat, cover and simmer 15 minutes until tender. Remove from heat and let sit 5 minutes, then fluff with a fork and let cool to room temperature (about 20–30 minutes). Use 1 cup cooked quinoa for the salad.
- 2
Dice mango and pepper
Peel and dice the ripe mango into 1/2-inch cubes (about 1 to 1 1/2 cups). Core, seed and dice the red bell pepper into similar 1/2-inch pieces (about 3/4 to 1 cup).
- 3
Prepare coconut
If using fresh young coconut meat, cut into thin strips or small bite-size pieces. If using unsweetened shredded coconut, lightly toast it in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and just golden. Cool before adding.
- 4
- 5
Combine salad components
In a large bowl, combine the cooled cooked black quinoa, diced mango, diced red pepper, coconut, sliced scallions, chopped cilantro, and greens (if using). Add toasted nuts if using. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, tossing gently to mix.
Lemon-Ginger Vinaigrette
- 6
Make vinaigrette
In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon grated fresh ginger, 1 teaspoon honey (or agave), 1 teaspoon rice wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon toasted sesame oil (optional), 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified and well combined. Taste and adjust seasoning — add more honey for sweetness or more lemon for brightness.
Assemble & Serve
- 7
Dress and toss
Pour about two-thirds of the vinaigrette over the salad and gently toss to combine, ensuring ingredients are coated but not soggy. Taste and add more vinaigrette as needed. Adjust salt and pepper to taste.
- 8
Finish
Transfer the salad to a serving bowl or individual plates. Garnish with additional cilantro leaves and a sprinkle of toasted nuts if desired. Serve immediately at room temperature or chilled.
