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Cucumber and Mango Salad

with toasted coconut and spring onion

Ready in around 15 mins

Nutritional Info:
  • Energy: 690kj (164Kcal)
  • Protein: 4g
  • Carbohydrate: 17g
  • sugars: 11g
  • Fat: 13g
  • saturated: 5g
  • Sodium: 137mg
  • Contains:
Serving Amount:
Serves
Cooking Instructions:
    TO PREPARE THE MANGO SALAD:
  • Heat a drizzle of oil in a non-stick frying pan. Once hot, add the corn, season with salt and pepper, and cook for 3-4 mins to create a char. Place into a serving bowl.
  • Trim both ends of the cucumber(s) and cut in half lengthways. Thinly slice the cucumber(s) on the diagonal and add into the serving bowl.
  • Cut the cherry tomatoes in half and roughly chop the parsley leaves, discarding their stalks. Roughly chop the mango slices and add to the bowl.
    • TO FINISH THE MANGO SALAD:
  • Pour over the spring onion dressing and toss gently to coat. Sprinkle with the toasted coconut.
Ingredients In your box:
  • Serves 6 or 12 people depending on your box size
  • 1 pot of spring onion dressing
  • 1 sachet of toasted coconut
  • 1 or 2 cucumbers
  • 1 pot of corn
  • 1 punnet of cherry tomatoes
  • 1 bag of parsley
  • 1 pot of mango slices

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