Spinach Salad with Coconut Mango Vinaigrette

8 Servings

Susan Walter / Chef

    • 1/2 cup The Perfect Purée Coconut Puree, thawed
    • 1/2 cup The Perfect Purée Mango Puree, thawed
    • 1 1/2 tbsp. The Perfect Purée Key Lime Concentrate, thawed
    • 1 cup canola oil
    • 1/3 cup white wine vinegar
    • 1 tbsp. shallot, minced
    • 1 1/2 tsp. salt
    • 1/2 tsp. black pepper
    • Mango, strawberries, blackberries, blueberries, macadamia nuts, shredded coconut
    • 1 lb. fresh baby spinach
1. In a small bowl, whisk Coconut puree, Mango puree, Key Lime Concentrate, vinegar, shallot, oil, salt and pepper together. Reserve.
2. Wash all fruit, peel & slice mango, hull & halve strawberries.
3. Toss spinach with mango and coconut vinaigrette. Place spinach on plate and arrange fruit around it.
4. Drizzle with Mango Coconut Vinaigrette. Sprinkle shredded coconut over spinach. Coarsely chop macadamia nuts and spinkle over fruit.