2-4 Servings

Ingredients

• 1 small banana blossom, thinly sliced
• 1/2 lime, juiced
• 1/4 small green papaya or 1/2 green mango, shredded
• 1/2 red bell pepper, julienned
• 1 golden beet, shredded
• 1/3 cup tomatoes, quartered
• 1/3 cup radicchio, shredded
• 1 small shallot, sliced
• 1/4 cup coconut oil
• 2 tbsp cilantro leaves
• 2 tbsp mint leaves
• 1 tbsp roasted jungle nuts, chopped

• FOR THE DRESSING
• 2 limes, zest and juice
• 1 1/2 tbsp fish sauce, or tamari
• 1 1/2 tbsp honey
• 1/2 thai chili, deseeded and minced
• 1 small garlic, minced

Steps

• Soak banana blossom in a bowl with iced water and 1/2 lime, juiced. Set aside for twenty minutes. Squeeze out excess moisture and set blossoms aside.
• Fry shallots in oil until crisp, and let cool on paper towel.
• Make dressing. Then together salad vegetables and blossoms in a large bowl along with dressing, topping with fried shallots to serve.
• Enjoy!