Rocket Fennel Cacao Salad

Rocket Fennel Cacao Salad

This recipe started life as a simple mango and rocket (arugula) salad, and then quickly grew into something completely new to me.

Firstly, I’ve never put cacao butter on a salad before.  It turned out beautifully alongside the mango and the dressing.

I’m so happy with the dressing and the way it tastes with the peppery rocket leaves.  This is actually the first time I’ve used coconut oil in a salad dressing before and I really like it.

You’ll notice the recipe calls for warm water.  This is because cold water will seize the dressing.  The other thing to watch out for with the dressing is that it’s quite a small amount to be blending in a Vitamix or any other highspeed blender.  So start the blender off slowly and only increase the speed when the cashews are broken down and the whole thing isn’t jumping around in the jug.

Rate This Recipe
5 from 2 votes

Rocket Fennel Cacao Salad

The sweet and spicy flavours of the mango and the dressing combine beautifully with the peppery rocket leaves

Nutrition (For one serving)

Calories: 969.55kcalCarbohydrates: 71.64gProtein: 16.86gFat: 76.8gSaturated Fat: 43.74gSodium: 1290.74mgPotassium: 2259.47mgFiber: 19.6gSugar: 36.62gVitamin A: 6120.43IUVitamin C: 141.78mgCalcium: 351.89mgIron: 6.28mg



  • 1 ripe mango diced
  • 1/2 cucumber diced
  • 1/2 fennel bulb shaved
  • 1 Thai chili finely diced
  • 5 basil leaves cut chiffonade
  • 1/2 avocado
  • 5 oz rocket arugula
  • 1/4 cup sea veg salad optional


  • 3 tbsp coconut oil melted
  • 1/4 cup cashews
  • 1/2 cup water warm
  • 2 tbsp lime juice
  • 1 pinch cayenne
  • 1/4 tsp cinnamon
  • 1 pinch clove
  • 1/2 tsp salt

To serve

  • 1 tbsp cacao butter finely grated


  • Combine all main ingredients and arrange in a serving dish.
  • Blend all the dressing ingredients in a high-speed blender.
  • Serve the dressing in a side dish, with the salad and top with grated cacao butter.
Rate This Recipe
5 from 2 votes
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