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Vegan Endive Coconut Mango Salad
At a Glance
- Total
- 15 min
- Servings
- 2.00 cups, serving(s)
Categories
- Salads
- Side Dish
- No-cook
- No-Cook
Dietary
- Vegan
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Vegan Endive Coconut Mango Salad brings together 2 mangoes, cut into chunks, 1 cup pomegranate seeds, 1 cup freshly sliced coconut in a practical dish for home cooking. It takes about 15 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Large bowl, serving bowl or plate
Ingredients
- 2 mangoes, cut into chunks
- 1 cup pomegranate seeds
- 1 cup freshly sliced coconut
- 1/4 cup red onion, minced
- 1/2 teaspoon sea salt
- 1 teaspoon olive oil
- 3 tablespoons fresh lemon juice
- 1 head endive, cut off end and separate leaves
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Instructions
In a large bowl combine mangos, pomegranate seeds, coconut, onion.
Add salt, oil and fresh lemon juice.
Lightly toss.
Arrange endive with the pointed side up around a bowl or plate.
Place remaining ingredients on top of endive.
Keep Cooking
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