Vegan Tropical Salad Bowl Recipe

Name: Vegan Tropical Salad Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Fusion
Ingredients: 3 pcs Banana (Keli); 200 g Mini Orange (Imported); 100 g Celery; 200 g Supreme Harvest Mustard Big; 500 g Nutraj Chilean Walnuts /Akhrot Inshell; 420 g Figaro Black Pitted Olives; 90 g Epigamia Coconut Milk Blend Yogurt Jaggery Dairy Free; 1 Piece Iceberg Lettuce Hydroponically Grown

Fusion cuisine · 480 calories

About this recipe

A refreshing and vibrant vegan salad featuring tropical fruits, crunchy walnuts, and a tangy mustard dressing. Perfect for a light yet satisfying dinner.

Ingredients

3 pcs Banana (Keli)
200 g Mini Orange (Imported)
100 g Celery
200 g Supreme Harvest Mustard Big
500 g Nutraj Chilean Walnuts /Akhrot Inshell
420 g Figaro Black Pitted Olives
90 g Epigamia Coconut Milk Blend Yogurt Jaggery Dairy Free
1 Piece Iceberg Lettuce Hydroponically Grown

Instructions

1. Peel and dice 3 bananas and 1/2 cup of oranges into bite-sized pieces.
2. Chop 1/2 cup of celery into small pieces and mix it with the bananas and oranges in a large bowl.
3. In a separate small bowl, whisk together 1 tsp of mustard and 1/4 cup of coconut milk yogurt until smooth.
4. Pour the dressing over the fruit and celery mixture and gently toss to coat evenly.
5. Arrange crisp lettuce leaves on serving plates, spoon the salad mixture on top, and garnish with 1/4 cup of chopped walnuts and 1/4 cup of sliced olives.
6. Serve immediately and enjoy your vegan tropical salad bowl.