1 bunch watercress ½ red onion, finely sliced 1 green coconut, flesh removed and shredded ½ bundle mint 10g mango, sliced 15ml honey ½ bush lime ½ tomato, cut in to wedges 10g bean sprouts (optional) 20g taro thinly sliced for chips and pan fried 200ml virgin coconut oil 20g carrot, finely sliced (optional) 20g cucumber, peeled, seeded, sliced Spring onion, garnish
To make dressing combine 50ml of the coconut oil, honey, lime and seasoning.
Mix well and set aside.
To mix the salad in a clean bowl place carrot, red onion, picked watercress, coriander, mint and green coconut flesh.
To assemble salad, place watercress on base of plate, top with tomato, cucumber, bean sprouts and mango.