Flavors from abroad! Colorful salad with coconut coated scampi posted in the Chef’s Handyman food blog
Holidays do relax and the mind will be open for new impressions. I like to visit foreign countries and cultures to gain other experiences. It’s always a pleasure to test unknown flavors and dishes. Quite a similar salad has been served during my vacation in Florida. So I have posted this delicious and colorful salad to extend the holiday feeling.
Weekly special posted in the Chef’s Handyman Food Blog: Colorful salad with coconut coated scampi
Cut the bell peppers, the mango and the carrots into thin slices. Place them in a bowl. Add sweet corn. Add green salad and cherry tomatoes.
Roast flaked almonds in a non-sticking frying pan until golden. Remove pan and cool almonds.
To make the dressing: Combine 4 tbsp. of yoghurt, 4 tbsp. of lemon juice, 2 tbsp. of vinegar and 3-5 tbsp. of vegetable stock. Season the dressing to taste with salt and black pepper.
To prepare the scampi: Mix 1 egg white, 1 tsp. of honey, 1 tsp. of salt, 1 tsp. of black pepper and 6 tbsp. of coconut ground. Dry the scampi with kitchen paper. Dust them with flour and coat with the coconut mixture. Heat olive oil in frying pan. Fry the scampi until golden.
Combine the dressing with the salad and place in salad bowls. Garnish with the scampi, roasted almond flakes and herbs.
Shopping list for 4 serves:
Scampi: 12
Fruits: 2 lemons, 200 g or 7 oz. cherry tomatoes, 1 mango
Vegetables: 1 yellow and 1 red bell pepper, 3 carrots, 4 tbsp. sweet corn
Salad: 1 green salad or 300 g or 10 oz. mixed green leaves
Nuts: 4 tbsp. of almond flakes, 6 tbsp. coconut ground
Dairy products: 4-5 tbsp. yoghurt
Egg: 1 egg white
Herbs: 1 bunch fresh peppermint leaves
Baking Ingredients: 1 tsp. honey, 3 tsp. flour
Bouillon: 3-5 tbsp. vegetable stock
Vinegar: 2 tbsp. vinegar
Oil: 8 tbsp. oil
Spices: Salt, black pepper
Enjoy the salad and have a nice and sunny weekend, yours Chef’s Handyman team.
