Prepare Light Coconut Dressing: Blend light coconut milk, Greek yogurt, ginger, and lime juice in a blender until smooth; set aside.
Servings and Ingredients
|Light Coconut Dressing|
|½ c. light coconut milk|
|⅓ c. Hy-Vee plain Greek yogurt|
|½ oz. fresh ginger, peeled, grated|
|1 tbsp. fresh lime juice|
|½ (5 oz) package baby spinach|
|¼ c. Hy-Vee roasted unsalted peanuts|
|Hy-Vee coconut oil cooking spray|
|Dash Hy-Vee cayenne pepper|
|Dash curry powder|
|⅓ c. English cucumber, thinly sliced|
|⅓ c. fresh snow peas|
|⅓ c. mango, thinly sliced|
|⅓ c. dragon fruit, thinly sliced, optional|
|1 steamed chicken breast half, thinly sliced|
|1 tbsp. fresh basil, finely chopped|
|1 tbsp. fresh mint, finely chopped|
Things To Grab
- Salad spinner
- Small bowl
- Large bowl
Wash and dry spinach in a salad spinner.
Place the peanuts in a small bowl and spray with cooking spray until lightly coated. Add cayenne pepper and curry powder; toss until peanuts are well coated.
Toss together spinach, cucumber, snow peas and mango in a large bowl. If desired, add dragon fruit. Drizzle salad with 2 Tbsp. Light Coconut Dressing; toss to coat. Reserve remaining dressing for another use.
Hyvee Culinary Expert TipTo eat dragon fruit, remove the red skin. It peels away easily, leaving the sweet white fruit intact.
- Serve salad topped with chicken, basil, mint and nuts.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 125mg
- Sodium: 140mg
- Total Carbohydrates: 17g
- Protein: 51g