Ingredients:
- 1-8 oz package no boil lasagna noodles
For the Sauce:
- 2 pints ripe cherry tomatoes, halved if they are small, quartered if they are large
- 1 Teaspoon sea salt
- 1 Teaspoon sugar (optional)
- ½ cup fresh diced coconut meat (cut into ½ inch dice), or ¼ cup coarsely shredded dried coconut (optional)
- 1 cup fresh diced ripe pineapple (cut into 1 inch pieces), or 1 cup canned pineapple slices, cut each slice into 8 pieces
- 2 fresh mangoes, peeled, pitted, and cut into ½ inch dice
- Juice and zest from 1 fresh lime
- 1 Tablespoon mild honey, warmed (optional)
- 2 Tablespoons Garlic Gold® Oil
For Garnish
- 1 cup roasted salted whole almonds
- 2 ripe avocados, cut into ½ inch dice
- ¼ cup diced fresh cilantro
- Additional Garlic Gold® Sea Salt Nuggets
Toss tomatoes with sea salt and sugar; put in a colander over the sink or a bowl. Place a smaller sized bowl filled with water or a large ziplock-style bag filled with water over the tomatoes to weigh them down and press out excess liquid. Allow weighed tomatoes to sit and drain over the sink or over a larger bowl for 1 hour up to overnight.
Dice and prepare all remaining ingredients while the tomatoes are sitting for salad (except avocado) and set aside. Combine warmed honey, Garlic Gold® Oil, lime juice, and lime zest for dressing.
Lightly rinse drained tomatoes and blot lightly with paper towels to remove the excess water. Add all remaining ingredients (except ones for garnish), combine the dressing gently with the fruit and tomato mixture. Garnish right before serving with almonds, diced avocado, cilantro, and Garlic Gold® Sea Salt Nuggets.
Serves 6 Main Courses or 8 Side Dishes
If you liked this Recipe, you will love these products:
- Garlic Gold® Oil
- Garlic Gold® Sea Salt Nuggets®
