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Tropical Chop with Macadamia Lime Dressing

There is so much going on in this salad, especially in the texture department: juicy pineapple, crunchy carrots, and crisp jicama, tossed together in a creamy, tangy macadamia nut dressing—topped off with toasted coconut and a mess of fresh herbs.

Serves 1

For the dressing:

¼ cup raw macadamia nuts, soaked in warm water for 1 hour

juice of 1 lime

¼ cup rice vinegar

pinch of cayenne

½ clove garlic, minced

½ cup extra virgin olive oil

salt and pepper

For the salad:
1 cup baby gem lettuce, torn

¼ cup hearts of palm, cut into ½-inch pieces

½ cup fresh pineapple, cut into ½-inch pieces

½ cup peeled and grated carrots

½ cup diced jicama

2 tablespoons toasted coconut

1 tablespoon each fresh mint, basil, and cilantro

salt and pepper to taste

1. To make the dressing, combine the ingredients in a blender and process until smooth.

2. Layer all the salad ingredients in a jar. When you’re ready to eat, add the vinaigrette and shake the jar to distribute.