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Tropical Snap Pea & Mango Salad

We toss romaine with chunks of mango, avocado, sugar snap peas, red onion and a homemade honey-lime dressing. A little toasted coconut sprinkled on top adds extra texture. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 3 cups torn romaine
  • 1-1/2 cups fresh sugar snap peas, trimmed
  • 1 medium mango, peeled and cubed
  • 1 medium ripe avocado, peeled and cubed
  • 1/2 cup thinly sliced red onion
  • DRESSING:
  • 3 tablespoons honey
  • 1 teaspoon grated lime zest
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 1/2 cup sweetened shredded coconut, toasted

Directions

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk honey, lime zest, lime juice and oil until blended. Drizzle over salad and toss to coat. Sprinkle with coconut. Serve immediately.
Editor's Note
To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Nutrition Facts
1 cup: 191 calories, 10g fat (3g saturated fat), 0 cholesterol, 28mg sodium, 26g carbohydrate (19g sugars, 5g fiber), 3g protein.

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