Name: Cucumber, coconut, pomelo, and mint salad with spicy Thai dressing
Ingredients: Makes 2 small bowls; ⅓ continental cucumber; 1 young Thai coconut, flesh only (see tip); ½ pomelo (or substitute grapefruit), skin and pith removed, chopped into small pieces; ½ cup fresh mint leaves, plus extra for garnish; Edible flowers, for garnish; DRESSING; 1 tsp vegan fish sauce; 1⁄2 tsp sugar; ½ tsp lime juice; 1 red chilli, finely sliced

Thai Salad in coconut shells with pink edible flowers and dipping sauce

Ingredients

Makes 2 small bowls

⅓ continental cucumber
1 young Thai coconut, flesh only (see tip)
½ pomelo (or substitute grapefruit), skin and pith removed, chopped into small pieces
½ cup fresh mint leaves, plus extra for garnish
Edible flowers, for garnish

DRESSING

1 tsp vegan fish sauce
1⁄2 tsp sugar
½ tsp lime juice
1 red chilli, finely sliced

Method

Start by peeling the cucumber into thin strips for the salad and cutting the coconut flesh into small pieces.
Add the cucumber, coconut, pomelo, and mint leaves to a mixing bowl and toss lightly.
To make the dressing, add the vegan fish sauce, sugar, lime juice, and chilli to a small serving bowl. Mix well and then toss some through the salad. Any remaining dressing can be served on the side.
Serve in bowls. You can use the leftover coconut husks as serving bowls, if you like. Garnish with more fresh mint and edible flowers.

TIP: You can buy whole young coconuts at most supermarkets, and special coconut opening tools from kitchen stores, which make opening them easier.