Island Spinach Salad

Dairy-Free

Gluten-Free

Vegan

Vegetarian

This colorful salad bursts with flavor, thanks to nutty toasted coconut and a tangy lime vinaigrette. The spicy coconut cashews can be sprinkled on top of the salad or served on their own as a quick appetizer.

By Cary Neff | Experience Life

Makes
Prep Time
Cook Time

Ingredients
Directions

Ingredients

Directions

Nutritional information

Makes 4 servings

Ingredients

8 cups fresh spinach
1 mango, diced
1/2 cup shredded toasted coconut
1/2 cup cashew nuts or coconut chili-glazed cashews
1/4 cup lime juice
1 tsp. Dijon mustard
1 tsp. honey
1/4 tsp. ground cumin
1/4 cup extra-virgin olive oil
Pinch of sea salt and pepper

Directions

Arrange the spinach on a large platter. Top with mango, coconut and cashews.
In a jar with a lid, add the lime juice, mustard, honey, cumin and oil. Shake to combine, season with salt and pepper, and pour over salad.

Photography by: Terry Brennan, Food Styling: by Betsy Nelson

By Cary Neff

Cary Neff is the vice president of corporate culinary services and Morrison Healthcare and the author of the New York Times bestseller Conscious Cuisine.

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