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Ensalada a la Asia de Cuba (Asia de Cuba Salad)

Recipe Introduction


Source: Gusto-Spring/01





List of Ingredients



• 1 carambola (star fruit), cut crosswise into 12 slices
  
• 3/4 cup diced banana
  
• 1 tablespoon fresh lemon juice
  
• 4 cups mixed baby salad greens
  
• 1/4 cup chopped fresh mint
  
• 2 tablespoons shredded unsweetened coconut, toasted
  
• 2 tablespoons chopped cashews, toasted
  
• 1 (8.8 ounce) bottle hearts of palm, chopped
  
• 3 tablespoons fresh orange juice
  
• 1 tablespoon chopped peeled fresh ginger
  
• 1 1/2 teaspoons fresh lemon juice
  
• 1 1/2 teaspoons dark sesame oil
  
• 1 teaspoon vegetable oil
  
• 1/2 teaspoon chili oil
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon freshly ground black pepper
  
• 1/2 clove garlic, chopped
  






Instructions



1. Cook the carambola in boiling water 1 minute; drain and rinse with cold water. Set aside.
   
   
2. Place banana and 1 tablespoon lemon juice in a large bowl, and toss gently to coat. Add salad greens and next 4 ingredients (greens through hearts of palm); toss to combine.
   
   
3. Combine the orange juice and remaining ingredients in a blender. Process until smooth.
   
   
4. Arrange 3 carambola slices on each of 4 plates. Divide salad mixture evenly over carambola. Drizzle orange juice mixture evenly over salad mixture.
   
   
5. Yield: 4 servings (serving size: 3 carambola slices, about 1/2 cup salad mixture, and 1 tablespoon orange juice mixture). 140 cal, 7.7g fat, 3.8g pro, 17g carb, 0mg chol, 349mg sod.