Tropical Bliss Bowl

Tropical Bliss Bowl

This is a spin off of the avocado mango salad that you can typically find at Thai or sometimes Japanese restaurants. This flavorful version offers a tropical twist with coconut quinoa and a vanilla champagne vinaigrette. I know vanilla sounds a little crazy, but give it a try, and tell me what you think!

Tropical Bliss Bowl

Makes one large serving

1 cup cooked quinoa

1 tablespoon melted coconut oil

dash of salt

1/2 vanilla bean pod (or 1/2 tsp vanilla extract)

4 tbs champagne vinegar (or apple cider vinegar)

1 tbs first cold pressed olive oil

2 tsp agave nectar

1/2 mango, thinly sliced

1 avocado, thinly sliced

2 cups shredded kale (I used Trader Joe’s Cruciferous Crunch)

2 green onions, thinly sliced

2 tbs cucumber, cut into matchsticks

1 tsp raw sesame seeds

Toss the coconut oil with the warm cooked quinoa and a sprinkle of salt and put this at the bottom of your salad bowl. Next, in a small bowl, scrape out the tiny black seeds from half of a vanilla bean pod. Mix in the champagne vinegar, olive oil, and agave nectar. Taste it and adjust if necessary. In a medium bowl, combine the shredded kale, green onions, and cucumber, and toss with the dressing. Then lay this mixture on top of your quinoa. Finally, lay your slices of mango and avocado on top of the salad mixture in an alternating pattern. Finish with a sprinkle of sesame seeds. For a lighter salad, you can use butter lettuce instead of kale, and for a Caribbean spin, try adding some cooked black beans. I had a difficult mango so it’s not exactly the prettiest thing in the world, but I promise this flavor combo won’t let you down!

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