Ingredients
The following ingredients have 4 Servings
- 8 cups washed baby spinach, 8 ounces
- 2 cups diced fresh pineapple, 10 ounces
- 1 ripe avocado, peeled, pitted, and cut into 1/2″ cubes
- 2 champagne mangoes, 1 pound, cubed into 1 1/2 cups bite sized chunks
- 1 cup pomegranate arils
- 1 cup raw macadamia nuts, roasted is fine if that’s your preference
- 3/4 cup coconut milk from the can
- 1/4 cup freshly squeezed lime juice, from 1 lime
- 1 Teaspoon sambal oelek chili paste, or 1/4 teaspoon red pepper flakes
- 1/4 cup chopped cilantro
- 1 clove garlic, minced
- 1/2 Teaspoon sea salt
- 1/2 cup water
- 2 Teaspoons maple syrup
- pinch of garam masala – 1/16 Teaspoon, see notes
Instruction
- Place all the prepared salad ingredients into a large serving bowl in the order listed, sprinkling the fruit and nuts evenly over the top of the greens.
- Make the dressing by adding all the dressing ingredients to a blender. Secure the lid, and blend starting on low and working up to speeds 4-5. Blend until emulsified, but with visible specks of cilantro still remaining.
- Serve the dressing and salad separate, or toss to combine with as much of the dressing as you’d like. If you have leftover dressing, it keeps well in the fridge for 3-4 days.
