Ingredients with Measurements:
- 2 cups of Ningmeng (Chinese gooseberries), halved
- 1 cup of shredded coconut
- 1/4 cup of olive oil
- 2 tablespoons of honey
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 cups of mixed greens
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped roasted almonds
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the olive oil, honey, salt, and black pepper.
3. Add the halved Ningmeng and shredded coconut to the mixing bowl and toss until well coated.
4. Spread the coated Ningmeng and coconut mixture onto a baking sheet and roast in the preheated oven for 15-20 minutes, or until golden brown.
5. In a large mixing bowl, combine the mixed greens, cilantro, mint, and basil.
6. Add the roasted Ningmeng and coconut mixture to the mixing bowl with the greens and toss until well combined.
7. Garnish with chopped roasted almonds.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
Substitutions for ingredients:
- Ningmeng can be substituted with kiwi fruit or green grapes.
- Shredded coconut can be substituted with toasted coconut flakes.
Variations:
- Add cooked quinoa or brown rice to make it a more filling meal.
- Add sliced avocado for extra creaminess.
- Add grilled chicken or shrimp for extra protein.
Tips and tricks:
- Make sure to toss the Ningmeng and coconut mixture well to ensure even coating.
- Use fresh herbs for the best flavor.
- Toast the almonds in the oven for a few minutes for extra crunch.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
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 extra fresh herbs or roasted almonds.
Garnishes:
- Chopped fresh herbs or roasted almonds.
Pairings:
- This salad pairs well with grilled chicken or shrimp.
Suggested side dishes:
- Serve with a side of crusty bread or garlic bread.
Troubleshooting advice:
- If the Ningmeng and coconut mixture is not browning evenly, stir it around on the baking sheet halfway through cooking.
Food safety advice:
- Make sure to wash the mixed greens thoroughly before using.
Food history:
- Ningmeng, also known as Chinese gooseberries or kiwi fruit, originated in China and were first introduced to New Zealand in the early 20th century.
Flavor profiles:
- This salad has a sweet and tangy flavor from the roasted Ningmeng and honey, with a nutty flavor from the shredded coconut and roasted almonds.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
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Region: Thai