How’s this for a bowl o’ goodness? Freshly chopped mango and pineapple tossed, along with scallion and some honey toasted sunflower seeds, all tossed in a slightly spicy coconut milk dressing.
I saw Bobby Deen make this on his Cooking Channel TeeVee show, and loved the whole idea of it. Fortunately, the idea did not let me down, and I thought it a fine summer salad – cool and refreshing with just a bit of heat. As it happened, it worked out just as well as an Easter brunch salad…
INGREDIENTS
•1/4 cup light coconut milk
•1 tsp honey
•1 tsp Thai hot sauce (Sriracha)
•2 scallions, thinly sliced
•1 lime, zested and juiced – about 2 tbsp
•1 tsp sesame chile oil
•Sea salt and freshly ground black pepper
•2 mangoes, diced
•1 pineapple, diced
•2 tbsp honey toasted sunflower seeds
Whisk the coconut milk with the honey, hot sauce, lime zest and juice together, then drizzle in the sesame oil. Taste for seasoning and add salt and pepper if you like.
Toss the mango and pineapple together in a bowl with the scallions, then toss again with the dressing to combine, sprinkle with the sunflower seeds, and serve.
Nice, simple, tasty salad.