Monday Musings + Mango, Avocado, & Toasted Coconut Salad with Lime Vinaigrette (revisited)

1. I’m getting a big kick out of Lisa Kudrow’s new series Web Therapy which airs on Showtime Mondays at 11 PM (which of course means I watch it On Demand… 11:00 is past my bedtime).

Although my career path took a culinary turn along the way, I actually went to school (both undergrad at Lafayette College and grad at Boston College) for counseling psychology; this might explain my fascination with psychology-themed shows (I LOVED Gabriel Byrne’s In Treatment… hope it’s coming back for another season!).

Web Therapy has a decidedly different vibe than In Treatment, but I’m enjoying it nonetheless.

2. I had a couple of kitchen bloopers over the weekend; both were a mess to clean up, but at least one of ’em tasted divine!

I overfilled my ice cream maker juuuust a tad. Fortunately this vegan coconut milk-based cookies & cream ice cream tasted fabulous… recipe to come later this week.

Trust me, you want to come back for this recipe!

The following morning I attempted to make blueberry buttermilk waffles (adapted from Alton Brown), but for some reason three out of the four waffles stuck to the iron.

I halved the recipe, subbed in all whole wheat pastry flour, and added in fresh blueberries… not sure exactly where things went wrong, but even the cooked pieces I managed to salvage didn’t taste perfect.

Back to the drawing board on that one, I’m afraid.

3. Today’s Back Burner post features a recipe that can’t be messed up! Super simple – but scrumptious – Mango, Avocado, & Toasted Coconut Salad with Lime Vinaigrette.

I originally made this salad back in early spring of 2011, and am bringing it back to share again because it’s the perfect hot-weather lunch.

Ingredients

For the Salad:

• 2 ripe mangos, peeled, pitted, and diced
• 2 ripe avocados, peeled, pitted, and diced
• 1/2 cup shredded coconut (sweetened or unsweetened, depending on your preference)
• 4 cups mixed greens (spinach, arugula, and baby kale work well)

For the Lime Vinaigrette:

• 1/4 cup fresh lime juice (about 2-3 limes)
• 2 tablespoons honey or maple syrup (for a vegan option)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Toast the Coconut:

• Preheat your oven to 350°F (175°C).
• Spread the shredded coconut evenly on a baking sheet.
• Toast it in the oven for 3-5 minutes, or until the coconut turns golden brown. Keep a close eye on it as it can burn quickly.
• Remove the toasted coconut from the oven and let it cool.

2. Prepare the Lime Vinaigrette:

• In a small bowl, whisk together the lime juice, honey (or maple syrup), olive oil, Dijon mustard, salt, and black pepper until well combined. Set aside.

3. Assemble the Salad:

• In a large salad bowl, combine the diced mangos, diced avocados, and mixed greens.
• Drizzle the lime vinaigrette over the salad and gently toss everything together until the ingredients are evenly coated with the dressing.

4. Add the Toasted Coconut:

• Sprinkle the toasted coconut over the top of the salad. This adds a delightful crunch and a touch of sweetness to every bite.

5. Serve and Enjoy:

• Divide the salad among individual plates or serve it family-style.
• Garnish with extra lime wedges, if desired, for an added burst of citrus flavor.
• Enjoy your Mango, Avocado, & Toasted Coconut Salad with Lime Vinaigrette as a refreshing appetizer or a light, satisfying main course.