Dragon fruit salad with turkey and coconut-curry mayonnaise
Ready for an unusual culinary adventure? The exotic appearance of dragon fruit really makes this salad special. And the coconut curry mayonnaise brings a completely new taste sensation.
Heat a frying pan and toast the pine nuts on a medium heat for about 3 mins.until golden brown. Cool on a plate.
Halve the dragon fruit lengthwise. Slice lengthwise and remove the skin. Trim the base of the chicory and separate the leaves from the core. Arrange the chicory leaves and slices of dragon fruit in a fan shape on two plates. Tear the lollo rosso and little gem into smaller pieces and divide over the plates.
Mix the mayonnaise with the curry powder and coconut. Season with salt and pepper. Arrange the turkey slices over the salad leaves and dress with the mayonnaise. Scatter with the pine nuts.
Tip: Ring the changes and replace the pine nuts with coarsely chopped cashew nuts. Whichever you please!
