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