This palm heart, papaya, coconut and lychee salad is a scrumptious summer treat. Serve with Nick's wood-roasted reef fish.
Shave, shred and slice all the ingredients shortly before serving.
Assemble the palm heart, melon, papaya, young coconut, lychees, mint, hibiscus petals, optional banana blossom and chilli in a bowl and dress with the sugar, fish sauce and lime juice. Jumble the salad onto a serving plate and eat immediately with Wood-Roasted Reef Fish with Pineapple Curry.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
The complete dish is best served with ice-cold beer or tall, icy tropical cocktails.
For more great recipes like this, get your copy of The Great Australian Cookbook here.
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