Hearts of Palm, Asparagus & Coconut Lime Dressing

Hearts Of Palm, Asparagus & Coconut Lime Dressing

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Vickie Parks


This is a delicious chilled salad from Hawaii.


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other


  • SALAD:

  • 20 large
    asparagus spears, blanched and chilled
  • 1 lb
    hearts of palm, thinly sliced
  • 1 large
    japanese cucumber, thinly sliced
  • 1/2 lb
    mixed baby greens
  • 1/4 c
    roasted macadamia nuts, chopped (garnish)

  • 1/2 c
    coconut milk
  • 1/4 c
    rice wine vinegar
  • 1/8 c
    lime juice
  • 3 Tbsp
  • 1 c
    canola oil
  • 1/2 tsp
  • 1/2 tsp
    black pepper

How to Make Hearts of Palm, Asparagus & Coconut Lime Dressing


  1. In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
  2. 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.
  3. To serve, sprinkle macadamia nuts on each serving.

Printable Recipe Card

About Hearts of Palm, Asparagus & Coconut Lime Dressing

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Hawaiian/Polynesian

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