Ingredients with Measurements:
- 2 ripe avocados, sliced
- 1/2 cup shredded unsweetened coconut
- 1/4 cup granulated sugar
- 1/4 cup water
- 4 cups mixed greens
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1/4 cup chopped roasted cashews
- 1/4 cup olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the shredded coconut evenly on a baking sheet and bake for 5-7 minutes, or until lightly toasted. Set aside.
3. In a small saucepan, combine the granulated sugar and water. Heat over medium-high heat, whisking constantly, until the sugar has dissolved.
4. Add the toasted coconut to the sugar mixture and stir until the coconut is coated in the syrup.
5. Spread the coconut mixture back onto the baking sheet and bake for an additional 5-7 minutes, or until the coconut is golden brown and crispy. Set aside to cool.
6. In a large bowl, combine the mixed greens, sliced avocado, chopped cilantro, chopped red onion, and chopped roasted cashews.
7. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper to make the dressing.
8. Drizzle the dressing over the salad and toss to combine.
9. Top the salad with the candied coconut and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 350
- Total fat: 28g
- Saturated fat: 7g
- Cholesterol: 0mg
- Sodium: 50mg
- Total carbohydrates: 23g
- Dietary fiber: 9g
- Sugars: 11g
- Protein: 5g
Substitutions for ingredients:
- Instead of mixed greens, you can use any type of lettuce or salad greens.
- Instead of cilantro, you can use parsley or basil.
- Instead of red onion, you can use shallots or green onions.
- Instead of cashews, you can use peanuts or almonds.
Variations:
- Add sliced cherry tomatoes or diced mango for a burst of sweetness.
- Use quinoa or brown rice as a base for the salad.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure the avocado is ripe but still firm enough to hold its shape in the salad.
- To make the candied coconut ahead of time, store it in an airtight container at room temperature for up to 2 days.
- Toasting the coconut before adding it to the sugar syrup will give it a more intense flavor.
- Use a mandoline or sharp knife to slice the avocado evenly.
Storage instructions:
- This salad is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped cilantro or roasted cashews.
Garnishes:
- Additional chopped cilantro or roasted cashews.
Pairings:
- This salad pairs well with grilled chicken or shrimp.
- Serve with a side of crusty bread or garlic bread.
Suggested side dishes:
- Garlic bread or crusty bread.
Troubleshooting advice:
- If the candied coconut is too sticky, bake it for an additional 2-3 minutes to crisp it up.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
Food history:
- Avocado and coconut are both native to Central and South America and have been used in traditional cuisine for centuries.
Flavor profiles:
- This salad is a combination of creamy avocado, sweet and crunchy candied coconut, and tangy lime dressing.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with grilled chicken or shrimp.
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