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Recipe by Chanie Nayman

Tropical Salad

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Parve Parve
Medium Medium
6 Servings
Allergens

Contains

- Tree nuts

This is going to be on my menu a few times over this Yom Tov. It’s that good. The crunch is amazing, and great over ice cream, fruit salad, or chocolate cake. Disclaimer: I hate coconut, but somehow when it’s toasted and mixed with other ingredients, it takes on a whole new flavor.

Ingredients

Salad

  • 1 head romaine lettuce, shredded, or 1 16 ounce (454 grams) bag shredded lettuce

  • 2–3 kiwis, slivered

  • 1 mango, diced

  • 1/4 pineapple, chopped

  • toasted almonds

Toasted Coconut

  • 1 cup shredded coconut

  • 2 tablespoons margarine (use soy-free, if needed)

  • 1/4 cup brown sugar

Dressing

  • 2 tablespoons sugar

  • 3/4 teaspoon salt

Directions

Prepare Salad

1.

Toast coconut by combining shredded coconut, margarine, brown sugar, and potato starch in a bowl. Spread over a baking sheet and toast in a preheated 400 degrees Fahrenheit (200 degrees Celsius) oven for 10 minutes. For the dressing, blend together all dressing ingredients in a blender or food processor. It should have a thick, creamy texture.

To Assemble

1.

Layer lettuce, kiwis, mango, and pineapple in a serving bowl. Add dressing and top with toasted almonds and coconut.

Tropical Salad

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