I started swimming today so I thought my supper should match the bikini theme as well. This is a summer salad with organic spring mix mesclun, avocado, cherry tomatoes, apple mango, hazelnuts, and a drizzle of vegan sesame dressing. It’s still winter here in Hong Kong but I always have young fresh coconuts in the fridge. This salad with coconut and the satisfaction after swimming are just what I need after work on a Wednesday.
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