Caribbean Salad recipe | Treasure Island Inspired Party

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This Caribbean Salad, also known as a Toasted Coconut Mango Salad, is easy to prep the day before. However, combine the ingredients just before serving, otherwise the mango will make the salad soggy.


Caribbean Salad recipe | Treasure Island Inspired Party

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  • Author: Bryton Taylor; Food in Literature


Units Scale


  • One head of lettuce, washed and chopped
  • 3 spring onions, sliced
  • 1/4 cup fresh coriander
  • 1 cup toasted shredded coconut
  • 1 mango, peeled and sliced into chunks

Coconut Lime Dressing

  • Juice and zest of 2 limes
  • 1/2 cup coconut milk
  • 1 tsp ground ginger



  1. In one large bag toss in the washed lettuce.
  2. In another smaller bag, mix together the onion and coriander.
  3. Another bag holds the shredded coconut and another holds the sliced mango.
  4. If there’s enough room in the lettuce bag, you can place all the smaller bags in to keep it together (handy if there’s many ingredients in the fridge, making it crowded).

Coconut Lime Dressing

  1. Put all ingredients in a glass jar, close lid and give a good shake to combine.
  2. Store in fridge until ready to serve.


Adapted from Michael Smith’s recipe from foodnetwork.ca

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