Tropical Salad

We first had a version of this salad at our local Whole Foods store. Their deli is amazing, to the point that we could happily eat there every day. It gets pricey though, so I recreated this delicious tropical salad at home. Not only does it make for good warm-weather food (who wants to turn on the oven when the apartment is already baking hot); it has also helped me overcome my lifelong aversion to cilantro. Needless to say, that’s  kind of a big deal. Somehow the mango and coconut make it work. :p (if you still think cilantro (koriander) tastes like soap, just leave it out or exchange it for some fresh mint). Enjoy!


Time: 30 min
Serves: 4

1 cup (ca 2,5 dl) uncooked quinoa
1,5 cups (ca 4 dl) shelled edamame (we get ours frozen, and boil it for a couple of minutes)
1 mango, peeled and diced
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1 small red onion, diced small
3/4 cup (1,75 dl) unsweetened coconut flakes
3/4 cup (1,75 dl) chopped almonds
1 handful (“näve!”) of raisins
2 tablespoons fresh chopped cilantro
2 limes, juiced
1/4 cup balsamic vinegar


1. Cook quinoa. Let cool. Fluff with a fork.
2. Mix lime juice and balsamic vinegar for the dressing.
3. Optional: roast the almonds in a dry hot pan for a couple of minutes to bring out extra sweetness and flavor. Then chop them up.
4. Toss everything together together in a big bowl.


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