Spring salad with coconut milk dressing




Prep Time


Cook Time

The ideal fresh, light accompaniment to my Coconut Battered Fish.



For the salad

  • 1 small lettuce – torn into large pieces
  • 6 asparagus spears – trimmed and cut into diagonal pieces
  • 4 radishes – sliced
  • ½ cup frozen peas – defrosted
  • ¼ cup roughly chopped fresh mint
  • Edible flowers, to garnish (optional)

For the coconut milk dressing

  • ½ cup coconut milk
  • ½ cup coconut milk
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon finely chopped fresh dill
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon red wine vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon finely ground black pepper
  • ½ teaspoon salt


For the spring salad with coconut milk dressing

  • To make the Coconut Milk Dressing, whisk all the ingredients in a small bowl. Refrigerate for an hour to allow the flavours to mingle.
  • To make the salad, combine the lettuce, asparagus, radishes, peas and mint in a serving bowl. Cover and refrigerate until needed.
  • To serve, drizzle the dressing over the salad and toss to combine. Garnish with edible flowers, if desired.