Ingredients with Measurements:
- 2 mangosteens, peeled and segmented
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup roasted cashews, chopped
- 1/4 cup pomegranate seeds
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the mangosteen segments, chopped mint leaves, thinly sliced red onion, chopped roasted cashews, and pomegranate seeds.
2. In a separate small bowl, whisk together the honey, lime juice, and olive oil until well combined.
3. Pour the dressing over the salad and toss gently to coat.
4. Season with salt and pepper to taste.
5. Serve the salad immediately, garnished with additional mint leaves and pomegranate seeds if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- Serves 2-4 people
Nutritional information:
- Calories: 160
- Fat: 9g
- Carbohydrates: 19g
- Protein: 3g
- Fiber: 3g
- Sugar: 12g
Substitutions for ingredients:
- If you can't find mangosteens, you can substitute with any other tropical fruit such as pineapple or mango.
- If you don't have pomegranate seeds, you can use dried cranberries or raisins instead.
- If you don't have cashews, you can use almonds or peanuts.
Variations:
- Add some sliced avocado for extra creaminess.
- Use a different type of nut such as pistachios or walnuts.
- Add some crumbled feta cheese for extra flavor.
Tips and tricks:
- Make sure to remove all the white pith from the mangosteen segments before adding them to the salad.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- This salad is best served immediately after making it.
Storage instructions:
- This salad is best eaten fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is meant to be 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 mint leaves and pomegranate seeds for a pop of color.
Garnishes:
- Additional mint leaves
- Pomegranate seeds
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve this salad alongside some roasted vegetables or a side of quinoa.
Troubleshooting advice:
- If you can't find fresh mint, you can use dried mint instead.
Food safety advice:
- Make sure to wash all produce before using it in the salad.
- Store any leftovers in the fridge and discard after 2 days.
Food history:
- Mangosteen is a tropical fruit that is native to Southeast Asia and is known for its sweet and tangy flavor.
Flavor profiles:
- This salad is sweet, tangy, and refreshing with a hint of mint.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai
Taste: Refreshing, Tangy, Sweet, Minty, Citrusy