Jul 29, 2012
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Mixed Vegetable Salad with Mango Coconut Dressing

By: Jacqueline Haessig Alleje of Rizal Dairy Farms

Mixed Vegetable Salad with Mango Coconut Dressing

With an abundance of lauric acid, virgin coconut oil is hailed for its anti-bacterial and anti-viral qualities. It is also known to boost heart health by preventing high blood pressure and high cholesterol levels.

Take note, this oil is best left unheated to preserve its potency. If taking it raw doesn't suit your palate, then try this delectable mango–coconut dressing, which perfectly complements the greens and grilled veggies.

Serves Prep Time 45 minutes  Cooking Time 15 minutes


For the dressing
1 ripe mango, diced
1/2 cup fresh coconut milk
1 tablespoon extra virgin coconut oil
2 tablespoons extra virgin olive oil
1 tablespoon coconut vinegar
juice from 1 lemon
1 teaspoon paprika
1/2 teaspoon sea salt
pinch of chili flakes
pinch of white pepper

For the salad
1 red or green bell pepper, seeded
      and cut into 1-inch-thick strips
1 eggplant, cut diagonally into 1/4-inch-thick slices
sea salt and black pepper, to taste
2 tablespoons extra virgin olive oil
200 grams assorted organic lettuce, washed and dried
1 small head cauliflower, cut into florets and blanched
1 carrot, sliced into thin rounds and blanched
1 to 2 yellow sweet potatoes, boiled with
      skin on then peeled and cut into 1 1/2-inch pieces


1  Make the dressing: Place all ingredients in blender and process until a smooth texture is achieved. Adjust seasoning. Pour into a bowl or small pitcher. Let rest for about 10 to 15
minutes before serving.

Prepare the salad: Sprinkle bell pepper and eggplant with sea salt and pepper, coat with olive oil and grill on a griddle pan until soft but not overcooked. Use medium to high heat to achieve grill marks on vegetables.

3  Place lettuce in a large salad bowl and arrange the rest of the vegetables. Toss in dressing right before serving or serve dressing on the side.

Dressing tips:
    •    You can also use this dressing as dipping sauce for vegetable sticks and grilled fish and meat.

    •    This dressing cannot be stored for more than 24 hours because of the fresh coconut milk.


Photography by At Maculangan | Recipe by Jacqueline Haessig Alleje of Rizal Dairy Farms | Styling by Rachelle Santos | Props from Rustan's Department Store

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