Coconut and Citrus Salad



  • 1 cup shredded sweetened coconut

  • ½ cup sliced almonds

  • 2 tablespoons fresh orange juice

  • 2 teaspoons red-wine vinegar

  • ½ 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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