Chilled Hearts Of Palm With Asparagus And Coconut Lime Dressing - cooking recipe

Ingredients

20 asparagus spears, blanched and chilled
1 lb hearts of palm, thinly sliced
1 japanese cucumber, thinly sliced
1/2 lb mixed baby greens
1/4 cup roasted macadamia nuts, chopped (garnish)
Coconut Lime Dressing
1/2 cup coconut milk
1/4 cup rice wine vinegar
1/8 cup lime juice
3 tablespoons honey
1 cup canola oil
salt and pepper, to taste

Preparation

In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
To serve, sprinkle macadamia nuts on each serving.