Now that you’re well into your New Year’s Resolution healthy eating plans, chances are you might be getting a little sick of your kale salad routine — which is why we got the perfect, healthy recipe to add a dash of inspiration into your dinner plans. Chef Lorraine in Turks and Caicos is known for her colorful concoctions that combine simplicity with creativity and freshness, all in the same bite. Try her fabulously fresh salad tonight for yourself; trust us, it’s way better than kale.
For the salad (serves 6):
♦ 3 Large oranges
♦ 3 Mangoes
♦ 3 Avocados
♦ 1 Red Onion
♦ 3 Mini Sweet Yellow Peppers
♦ Spring Mix Lettuce Leaves
♦ 1 Pomegranate
♦ 225g Raspberries
For the dressing:
♦ 6 tsp sweet chilli sauce
♦ 6 tsp coconut vinegar
♦ 2 tsp olive oil
♦ 3 turns pink Himalayan sea salt
♦ 2 turns black pepper
In a medium-sized glass bowl, whisk together sweet chilli sauce, coconut vinegar, olive oil, and salt and pepper until emulsified. Cover and refrigerate.
Next, peel and halve the red onion, slicing thinly. Place in a small bowl and drizzle with a few tablespoons of coconut vinegar to soften up the acidity, then sprinkle with a twist of fresh pepper and drizzle with a dash of olive oil. Place the onions in the fridge along with the dressing.
Wash the raspberries and set aside. Peel the mangoes and large oranges, slicing the mangoes into wedges and halving each wedge of the orange. Slice the avocado lengthwise, and reserve the seeds of the pomegranate. Cut the yellow peppers into paper thin slices.
When you’re ready to eat, put a layer of spring mix leaves on each plate. Top the spring mix with orange slices, then mango, then fan the avocado slices overtop. Add a few raspberries, then garnish with mini peppers and red onion slices. Drizzle a dollop of dressing over the salad, then sprinkle with pomegranate seeds. Voila!
To have Lorraine cook for you on your next vacation, contact your concierge.
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