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Huli Huli Dressing:
- 3 Tbsp canola oil (45 mL)
- 2 Tbsp pineapple juice (30 mL)
- 2 tsp reduced-sodium soy sauce (10mL)
- 1 tsp peeled and finely grated ginger (5 mL)
- 1/2 garlic clove, peeled and finely grated (1/2)
- 1/4 tsp red pepper flakes (1 mL)
- 1/2 tsp brown sugar (2 mL)
Salad:
- 2 cups baby spinach (500 mL)
- 1 large ripe mango, peeled and cubed (1)
- 2 cups stemmed and quartered fresh strawberries (500 mL)
- 1/2 cup macadamia nuts, toasted and roughly chopped (125 mL)
- 1/4 cup shredded coconut, toasted (60 mL)
- 1/4 cup diced dried pineapple (60 mL)
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Huli Huli Dressing:
- Combine all ingredients, except canola oil, in a bowl and whisk to mix. Add canola in a slow steady stream, whisking to incorporate.
Salad:
- Combine all ingredients in a large bowl and toss evenly to mix. Divide salad equally among 4 plates and drizzle each portion each with dressing.

Tropical Salad with Macadamia Nuts, Toasted Coconut & Huli Huli Dressing
From the very first bite, your mouth will be filled with sunny exotic flavours balanced by a zesty dressing that could easily do double purpose as a marinade for chicken or pork.
- Makes
- 4
Nutritional Analysis
- Servings
- 4
- Calories
- 355
- Total Fat
- 25.9 g
- Saturated Fat
- 4.8 g
- Cholesterol
- 0 mg
- Sodium
- 114 mg
- Carbohydrates
- 27.9 g
- Fiber
- 4.5 g
- Sugars
- 13.5 g
- Protein
- 3.4 g
- Potassium
- 542 mg