Coconut and Citrus Salad

  • Servings: 4


  • 1 cup shredded sweetened coconut
  • 1/2 cup sliced almonds
  • 2 tablespoons fresh orange juice
  • 2 teaspoons red-wine vinegar
  • 1/2 teaspoon chopped fresh thyme
  • Coarse salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 3 cups torn (1 medium head) green-leaf lettuce
  • 2 peeled oranges, thinly sliced
  • 1 apple, thinly sliced


  1. Preheat oven to 350 degrees. Spread coconut and almonds in one layer on a rimmed baking sheet. Bake until golden, tossing once, 6 to 8 minutes. Set aside to cool.

  2. In a small bowl, whisk together orange juice, vinegar, and thyme. Season with salt and pepper. Whisking constantly, add oil in a slow steady stream.

  3. In a large bowl, combine lettuce with oranges and apple. Add coconut and almonds; toss salad with vinaigrette as desired. Serve immediately.


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