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Banana, Coconut & Marigold Leaf Salad
Easy Banana, Coconut & Marigold Leaf Salad — a 35-minute, mildly spiced salad with potatoes, coconut and edible marigold petals. Serves 3–4.
Why this recipe works
This salad pairs sweet garland bananas with tender potatoes, shredded coconut and a floral note from marigold petals. It suits cooks wanting a quick, vegetal-sweet side or light lunch. Prep is simple: boil potatoes, chop fruit and leaves, then toss with coconut and a light dressing.
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Key takeaways
Boil potatoes until just tender and cool before mixing.
Use culinary-grade marigold petals and wash thoroughly.
Best served fresh; store refrigerated up to 24 hours.
Recipe guide
This salad pairs sweet garland bananas with tender potatoes, shredded coconut and a floral note from marigold petals. It suits cooks wanting a quick, vegetal-sweet side or light lunch. Prep is simple: boil potatoes, chop fruit and leaves, then toss with coconut and a light dressing.
A quick, bright salad combining sweet banana, shredded coconut and floral marigold petals.
- Boil potatoes until just tender and cool before mixing.
- Use culinary-grade marigold petals and wash thoroughly.
- Best served fresh; store refrigerated up to 24 hours.
Ingredients & prep
Gather: 3 garland bananas, 400 g potatoes, 8 small tomatoes or oranges, 1 cup grated coconut, 1/4 cup marigold petals, 10 green leaves (betel or young mango), salt, 1–2 tbsp lemon or lime juice, 1 tbsp oil and 1 small green chili or pinch of chili flakes (optional). Peel potatoes and dice; peel bananas and slice; wash leaves and petals. Prep time: 20 minutes.
Step-by-step method
1) Boil diced potatoes in salted water 10–12 minutes until tender. Drain and cool. 2) If using tomatoes, halve or chop; if oranges, segment and remove pith. 3) In a large bowl combine cooled potatoes, banana slices, fruit pieces, grated coconut and chopped green leaves. 4) Gently fold in marigold petals. 5) Dress with oil, lemon juice, salt and optional chili; toss once to combine. Cook time: 15 minutes.
Serving & storage
Serve immediately at room temperature or chilled. Garnish with extra coconut or petals. Best eaten within 24 hours; store covered in fridge (do not freeze). If leaves wilt, add fresh leaves just before serving.
Ingredients
- 3 pcs bananas (garland)
- 400 g potatoes
- 8 pcs small red/orange fruits (tomatoes or oranges)
- 1 cup grated coconut
- 1/4 cup marigold flower petals
- 10 pcs green leaves (betel or mango)
Instructions
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FAQs
Can I substitute the marigold petals?
Yes — use edible flower petals like nasturtium or calendula, or omit petals and add extra herbs (mint, cilantro).
Are marigold petals safe to eat?
Use culinary-grade marigold (calendula) petals grown for consumption; wash well and avoid treated flowers.
How can I make this vegan or less sweet?
This recipe is vegan as written; reduce banana amount or use firmer plantain to lower sweetness.