Caribbean Salad Platter
Caribbean Salad Platter recipe
Yield
8 servingsPrep
10 minCook
0 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
watercress
|
|
| 3 | large |
mangos
peeled, pitted, cut into chunks |
|
| 28 | ounces |
artichoke hearts
rinsed, sliced |
|
| 2 | large |
tomatoes
cut up |
|
| ⅓ | cup |
lime juice
|
|
| ¼ | teaspoon |
coriander
|
|
| ¼ | teaspoon |
allspice
|
|
| 1 |
limes
for garnish, cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
watercress
|
|
| 3 | large |
mangos
peeled, pitted, cut into chunks |
|
| 809.2 | ml/g |
artichoke hearts
rinsed, sliced |
|
| 2 | large |
tomatoes
cut up |
|
| 79 | ml |
lime juice
|
|
| 1.3 | ml |
coriander
|
|
| 1.3 | ml |
allspice
|
|
| 1 | each |
limes
for garnish, cut into wedges |
|
Directions
Arrange watercress around the perimeter of a large platter. Arrange alternating rows of mango, hearts of palm and tomatoes to fill platter.
Combine lime juice, coriander and allspice in a small bowl. Cover and refrigerate at least 30 minutes before serving. Serve with extra lime wedges if desired.
