Tropical Garden Salad

Recipe

Tropical Garden Salad

Bright mango, crisp bell pepper, toasted cashews, and adlai tossed in a zesty lemon herb dressing. No heat required — just fresh, bold flavor in every bite.

Prep 10 mins
Cook 0 mins
Serves 2
Difficulty Easy

Instructions

  1. Make the Dressing

    In a small bowl, whisk together the olive oil, lemon juice, chopped parsley, salt, and black pepper until combined.

  2. Fold in the Adlai

    Add the cooked and cooled adlai to the dressing and fold gently until every grain is coated.

  3. Add the Toppings

    Add the mango cubes, diced bell pepper, cherry tomatoes, and toasted cashews. Toss everything together lightly.

  4. Serve

    Serve immediately or chill for 10 minutes. Season with extra salt, pepper, or lemon juice to taste.

Chef's Notes

Leftover adlai is your best friend here. Cold, day-old adlai holds its shape and soaks up the dressing better than freshly cooked. If cooking fresh, spread it out and let it cool completely first.

Make it yours: This salad is a blank canvas. Add cucumber, avocado, red onion, or a handful of arugula. A drizzle of honey in the dressing adds a nice sweetness to balance the lemon.

Tip: Toast your cashews in a dry pan for 2–3 minutes before adding them. It takes the flavor up a notch.

More from Adlai Pearl

Explore more
Adlai recipes