Fruit and Vegetable Kabobs
Raw fennel, turnip, butternut squash, yellow pepper, papaya, mango and fresh coconut marinated in orange juice, agave and coconut aminos, threaded onto skewers and served over herb salad greens with a coconut yogurt dressing.
Ingredients
Kabobs
- 1¼ fennel, small Florence, divided into leaves
- 1¼ turnip, small, peeled and thinly sliced
- ⅛ butternut squash, peeled and thinly sliced
- 1¼ yellow bell pepper, seeded and cut into squares
- 1¼ papaya, peeled, seeded, and cut into cubes
- ⅝ mango, peeled and cut into chunks
- 10 chunk coconut meat, prepared fresh
Marinade
- 2½ tablespoon olive oil, cold-pressed extra virgin
- 2½ teaspoon agave nectar
- 2½ tablespoon orange juice
- 1¼ tablespoon coconut aminos
- ⅝ teaspoon sea salt
- ⅝ teaspoon black pepper
Salad
- 3⅛ cup salad greens, sorrel, mizuna, flat-leaf parsley, cilantro, and celery
- 2½ teaspoon poppy seeds
- 2½ tablespoon coconut yogurt
- ⅜ cup coconut milk
- 1¼ tablespoon apple cider vinegar
- 1¼ clove garlic, crushed
- ⅝ teaspoon sea salt
Method
- You will need five wooden skewers for this recipe.
- To make the kabobs, put all the fruit and vegetables into a nonmetallic dish and mix well.
- In a small bowl, combine the marinade ingredients, then pour them over the kabob mixture. Stir well, cover, and set aside for 3 to 5 hours.
- Shake any excess marinade off the fruit and vegetables, and thread them onto five wooden skewers.
- Arrange the salad greens on five serving plates and sprinkle with the poppy seeds. Combine the yogurt, coconut milk, vinegar, garlic, and salt in a separate small bowl and drizzle the dressing over the salad.
- Serve the kabobs alongside the salad.
Notes
Three to five hours in the marinade. Salsify or daikon work in place of the turnip.Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.