Ingredients
250 g button mushrooms
1 tbsp coconut oil
1 tbsp sweet chilli sauce
2 cups mixed lettuce leaves
1 mango, sliced
1 avocado, diced
1 cucumber, sliced
½ punnet cherry tomatoes, halved
½ Spanish onion, sliced
½ red capsicum, sliced
2 tbsp shredded coconut
¼ cup sweet chilli sauce, to serve
1
Place the coconut oil in a large pan over medium heat. Add the mushrooms and cook for 2-3 minutes or until starting to soften. Remove from heat and add sweet chilli sauce to the pan. Stir to coat then set aside.
2
Combine the remaining salad ingredients in a large bowl. Toss well to combine while allowing the juice from the mango to dress the salad. Add the mushrooms, shredded coconut and additional sweet chilli sauce. Toss to combine.
3
Serve the salad as a dish on its own or as a side dish to barbecued meat.
Ingredients
Ingredients
250 g button mushrooms
1 tbsp coconut oil
1 tbsp sweet chilli sauce
2 cups mixed lettuce leaves
1 mango, sliced
1 avocado, diced
1 cucumber, sliced
½ punnet cherry tomatoes, halved
½ Spanish onion, sliced
½ red capsicum, sliced
2 tbsp shredded coconut
¼ cup sweet chilli sauce, to serve