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Ensalada a la Asia de Cuba




Source of Recipe


the web


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

Recipe



Cook the carambola in boiling water 1 minute; drain and rinse with cold water. Set aside.

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.

Combine the orange juice and remaining ingredients in a blender. Process until smooth.

Arrange 3 carambola slices on each of 4 plates. Divide salad mixture evenly over
carambola. Drizzle orange juice mixture evenly over salad mixture.

Yield: 4 servings