Crunchy Coconut-Berry Salad

recipe
This salad takes a tropical turn with ingredients like jicama, coconut, and lime. Mint and honey give it a sweet freshness. Serve as you would any fruit salad. Prep and Cook Time: 20 minutes. Notes: Unsweetened sliced dried coconut (also called flaked coconut or coconut chips) is sold in natural-foods stores. You can substitute sweetened shredded dried coconut if you like.

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calories 119
Caloriesfromfat 42 %
Protein 1.4 g
Fat 5.5 g
Satfat 4.6 g
Carbohydrate 19 g
Fiber 4.3 g
Sodium 8.7 mg
Cholesterol 0.0 mg

Ingredients

3/4 cup unsweetened sliced dried coconut (see notes)
1/4 cup fresh lime juice
2 tablespoons honey
3 cups mixed fresh berries (blackberries, blueberries, raspberries, and/or sliced strawberries)
1 cup peeled and diced jicama
3 tablespoons lightly packed fresh mint leaves

Preparation

1. In a 6- to 8-inch pan, stir coconut often over medium-high heat until lightly browned, 2 to 3 minutes. Pour from pan and set aside.

2. In a large bowl, whisk together lime juice and honey. Add berries and jicama. Tear mint leaves into small pieces and scatter over salad. Add coconut and mix gently.

Note: Nutritional analysis is per serving.

Note:

Andrew Baker,

June 2006
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