lunch · vegetarian · vegan · dairy-free
Tropical avocado salad with toasted coconut
Mango, pineapple and avocado on crisp lettuce, with warm toasted coconut for crunch and a sharp lime dressing to cut the sweetness.
- Time
- 15min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Cut the mango, pineapple and avocado into small dice.
-
2
Tear the lettuce into two bowls and spoon the fruit and avocado over it.
-
3
Toast the coconut flakes in a dry pan until they turn golden, stirring so they don't scorch.
-
4
Splash the lime juice and rice vinegar over the bowls and scatter the coconut on at the last minute.
