Cucumber Baby Spinach Salad with Coconut and Peanuts
Closely adapted from Anna Jones. I used more cucumber, and spiralized it on the widest ribbon setting, but you can also seed the cucumber and slice it into half moons. Like any salad, I consider the ingredients to be to taste, although Jones considers the cilantro to be essential and I agree. I think other nuts would work well too, like cashews or macadamia nuts.
Course
Salad
Cuisine
salads
Prep Time25minutes
Total Time25minutes
AuthorTheSpicedLife
Ingredients
For the salad:
3hothouse cucumbers,spiralized on the widest setting
2handfulsroasted and salted peanuts,finely chopped
1bunchbunch cilantro,the bottom 1-2 inches chopped off, and the rest roughly chopped, including tender stems
3large handfulswashed baby spinach(I just bought one package and used that)
1cupunsweetened coconut flakes,toasted
For the dressing:
juice of 1-2 lemons,to taste
1Thoney
1tsoy sauce,I used a Chinese superior dark
2Tthick coconut milk(just scoop out the separated coconut cream from the water in an UNshaken can)
1tavocado oil(you can sub with olive oil)
1-2tgrated fresh ginger,to taste
Instructions
First spread the coconut flakes out on a cookie sheet and begin toasting them in a 300 F oven (they will take 10-20 minutes--they are done when fragrant and darkening).
After prepping your ingredients (spiralizing the cukes, chopping the peanuts, etc), toss the first 4 ingredients together in a large bowl.
While the coconut flakes continue to toast, make the dressing: whisk together all of the dressing ingredients, starting with the juice of only 1 lemon and only 1 teaspoon of ginger. If you wish the dressing had more oomph, add more ginger and lemon juice.
Toss the dressing into the salad and then sprinkle the toasted coconut flakes on top of the salad.