Ultramarathoner and low-fat raw vegan Grant Campbell shares his recipe for Tropical Delight, featuring tropical fruit. Grant is the director of education for Dr. Doug Graham‘s FoodnSport.com and manages the 80/10/10 Certified Lifestyle Coach Program. Grant’s website is RawAussieAthlete.com and YouTube channel is RawAussieAthlete.
1 bunch of water spinach (also known as kang kong)
If you don’t have access to an Asian grocery store to buy water spinach, you can substitute a head of any tender leafy greens such as cos/romaine lettuce or finely chopped celery.
½ bunch of garlic chives (optional)
Directions
Sauce
Cut the papaya in half. Scoop out and discard the seeds. Scoop the papaya “meal” into a blender.
Add the soft, jelly-like “meal” of the young coconut.
Add chopped garlic chives to taste.
Blend the ingredients into a smooth sauce.
Salad Greens
Coursely chop the water spinach into inch long (2-3cm) pieces.
Add the salad greens to a large salad bowl.
Pour the blended sauce over the salad greens and devour.
