A light, flavorful salad.
Ingredients
For the vinaigrette
- ¼ cup olive oil
- ¼ cup vegetable oil
- 2 tablespoons coconut vinegar
- ¼ cup coconut milk
- 1 tablespoon sugar
- Salt and pepper, to taste
For the Salad
- 1 starfruit, thinly sliced
- ½ cup jackfruit (fresh or canned), thinly sliced
- 1 cherimoya, peeled seeded and diced
- 1 mango, peeled and sliced
- 2 citrus of choice (oranges, grapefruits, minneola), peeled and cut to desired shape
- 1 red pepper, thinly sliced
- 1 cup pigeon peas, canned or dried, cooked and cooled)
- ¼ cup red onion, julienned
- 1 tablespoon cilantro, chopped
- To taste: Scotch bonnet pepper, minced (USE CAUTION WHEN CUTTING SCOTCH BONNETS)
- As needed: coconut vinaigrette
Instructions
FOR THE VINAIGRETTE
Combine the oils and set aside.
Combine vinegar, coconut milk and sugar, stir until evenly combined and sugar is dissolved.
Slowly add the oil to the vinegar mixture while whisking.
Once combined, season to taste with salt and pepper and reserve for the fruit salad.
FOR THE SALAD
Gently combine all of the sliced fruit, red onion, cilantro and Scotch bonnet.
Pour the vinaigrette over the fruit and toss to combine. Place in the refrigerator for at least 1 hour.
For best flavor, allow salad to come to room temperature or slightly cooler.
Serves 6
