Chilled Hearts of Palm With Asparagus and Coconut Lime Dressing

Recipe by Northwestgal
READY IN: 15mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 20
    asparagus spears, blanched and chilled
  • 1
    lb hearts of palm, thinly sliced
  • 1
    japanese cucumber, thinly sliced
  • 12
    lb mixed baby greens
  • 14
    cup roasted macadamia nuts, chopped (garnish)
  • Coconut Lime Dressing
  • 12
  • 14
    cup rice wine vinegar
  • 18
  • 3
    tablespoons honey
  • salt and pepper, to taste
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DIRECTIONS

  • In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
  • In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
  • To serve, sprinkle macadamia nuts on each serving.
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