Tropical Pescatarian Salad Recipe

About this recipe

A refreshing no-bake dinner salad featuring tropical fruits, crunchy nuts, and a creamy dressing, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 1 stick Organic Celery Stick
• 395G Heinz Mayonnaise 395g
• 180G Lovechutney Spiced Mango
• 300G Pack'D Organic & Chopped Pineapple
• 300G Pack'D Organic Ripe & Creamy Sliced Bananas
• - Shana Shredded Coconut
• 1.5 Kg Orchardworld Seedless Easy Peeler Box
• 290G Portland Mills Jamaican Curry Powder, 290G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 60G Little Leaves Lambs Lettuce
• - Shayona Masala Cashews

Instructions

1. 1. In a large bowl, combine 3 cups of cooked flaked white fish, 2 stalks of chopped celery, 1 teaspoon of curry powder, 1/4 teaspoon of salt, 3/4 cup of mayonnaise, 2 tablespoons of mango chutney, and 2 cups of diced pineapple.
2. 2. Toss the mixture lightly to combine all the ingredients evenly. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
3. 3. Before serving, slice 1 banana into thin rounds and gently fold it into the chilled fish mixture along with 1/2 cup of chopped cashews.
4. 4. Serve the salad in fresh lettuce cups for a light and refreshing presentation.
5. 5. Garnish each serving with 1/2 cup of shredded coconut and a few slices of orange for a tropical touch.