Tropical Salad Recipe

Prepare greens

Wash and thoroughly dry romaine and baby spinach. Chop romaine into 1-inch pieces. Place romaine, spinach and shredded red cabbage in a large salad bowl and toss gently to combine.

Prepare the fruit and vegetables: cut pineapple into bite-size chunks, dice the mango and avocado, thinly slice the red bell pepper and cucumber. Add all prepared fruit and vegetables to the bowl with the greens. Add the very thinly sliced red onion.

Make the dressing: in a small bowl or jar combine fresh lime juice, fresh orange juice, honey (or agave), white wine vinegar, Dijon mustard, grated ginger, salt, black pepper and red pepper flakes if using. Whisk or shake vigorously while slowly streaming in the olive oil until the dressing emulsifies and becomes slightly thickened.

Taste and adjust: taste the dressing and adjust balance—add more honey for sweetness, more lime for acidity, or a pinch more salt if needed.

Toast coconut and nuts: if your coconut flakes and macadamia nuts are not toasted, warm a dry skillet over medium heat and toast the coconut flakes for 1–2 minutes until golden (watch closely). Add the macadamia nuts and toast for another 1–2 minutes until fragrant. Remove from heat and cool briefly.

Add crumbled cotija or feta to the salad bowl and gently fold to distribute.

Dress the salad: pour about two-thirds of the dressing over the salad and toss gently to coat all ingredients. You can reserve the remainder for guests to add more to taste.

Finish with crunch and herbs: sprinkle the toasted coconut flakes and chopped macadamia nuts over the top. Scatter chopped cilantro and mint evenly across the salad.

Plate and garnish: divide salad among 4 plates or serve family-style. Crumble a little extra cotija/feta on top and serve with lime wedges on the side for squeezing.

Pairing note: this salad pairs well with bright cocktails—Pisco, hibiscus lemonade, shaken daiquiri or a Frita Colada—because the citrus and tropical fruit in the salad echo the cocktails’ flavors.