This Tropical Spinach Salad with Creamy Coconut Lime Dressing is full of bright flavor from the tropical fruits to the juicy crunch of the pomegranate arils. It’s all drizzled with and oil free creamy coconut dressing that pairs so well with all these flavors. It’s gluten free, dairy free, vegan and paleo as well.
8 cups washed baby spinach, 8 ounces
2 cups diced fresh pineapple, 10 ounces
1 ripe avocado, peeled, pitted, and cut into 1/2” cubes
2 champagne mangoes, 1 pound, cubed into 1 1/2 cups bite sized chunks
1 cup pomegranate arils
1 cup raw macadamia nuts, roasted is fine if that’s your preference
Creamy Coconut Dressing:
3/4 cup coconut milk from the can
1/4 cup freshly squeezed lime juice, from 1 lime
1 Teaspoon sambal oelek chili paste, or 1/4 teaspoon red pepper flakes
1/4 cup chopped cilantro
1 clove garlic, minced
1/2 Teaspoon sea salt
1/2 cup water
2 Teaspoons maple syrup
pinch of garam masala – 1/16 Teaspoon, see notes
Place all the prepared salad ingredients into a large serving bowl in the order listed, sprinkling the fruit and nuts evenly over the top of the greens.
Make the dressing by adding all the dressing ingredients to a blender. Secure the lid, and blend starting on low and working up to speeds 4-5. Blend until emulsified, but with visible specks of cilantro still remaining.
Serve the dressing and salad separate, or toss to combine with as much of the dressing as you’d like. If you have leftover dressing, it keeps well in the fridge for 3-4 days.
If you don’t have a 1/16th measurement spoon, just fill the 1/8 teaspoon half full, or simply add a pinch.
- Prep Time: 30 mins
- Category: Salad
- Method: Chopping
- Cuisine: Asian
Keywords: Tropical Spinach Salad, Spinach Salad Recipes, Recipe for Tropical Spinach Salad