Roasted Heart Of Palm, Yellow Tear Drop Tomato And Mango Salad With Toasted Coconut Vinaigrette Recipe

ingredients

3 pounds hearts of palm
2 pints yellow tomatoes, cut in half lengthwise
2 mangoes, small dice
1 bunch cilantro, chopped
salt and pepper, to taste
extra virgin olive oil

Toasted Coconut Vinaigrette
2 cups toasted coconut
1 cup rice vinegar
1 tablespoon Dijon mustard
1 clove garlic
1 can coconut milk
1 cup oil
salt and pepper, to taste

directions

For Salad: Toss hearts of palm with enough olive oil to coat. Season with salt and pepper and roast in 350 degrees F oven until golden brown. Cool.

Once cooled, toss with tomatoes, mangoes and cilantro and season to taste with salt and pepper. Serve with Toasted Coconut Vinaigrette.

For Toasted Coconut Vinaigrette: Blend all ingredients together in blender and season to taste with salt and freshly ground black pepper.

nutrition data

Nutritional data has not been calculated yet.