Coconut and Tangerine Salad

Prep Time:
15 mins
Total Time:
25 mins

This sweet and tangy salad recipe is from Amy Faulstich, of Seattle.


  • 1 cup shredded sweetened coconut

  • ½ cup sliced almonds

  • 2 tablespoons fresh tangerine juice

  • 2 teaspoons red-wine vinegar

  • ½ teaspoon chopped fresh thyme

  • Coarse salt and ground pepper

  • 2 tablespoons olive oil

  • 3 cups torn green-leaf lettuce, (1 medium head)

  • 2 tangerines, peeled and 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 tangerine juice, vinegar, and thyme. Season with salt and pepper. Whisking constantly, add olive oil in a slow stream.

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

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