Coconut-Lime Wedge Salad

Updated: July 21, 2025

Recipe Basics

• Total Time: 25 minutes

• Prep Time: 10 minutes (excludes cooling time for toasted coconut)

• Cook Time: 15 minutes (baking the coconut flakes)

• Servings: 4–6

Ingredients

Toasted Coconut Topping

• 1 cup unsweetened shredded coconut flakes

• 1 tablespoon maple syrup or agave nectar (adjust for sweetness)

• ½ teaspoon Kosher salt

• ¼ teaspoon freshly ground black pepper

• 1 tablespoon nutritional yeast (adds umami depth; substitute with vegan parmesan if preferred)

Coconut-Lime Dressing

• ¼ cup full-fat coconut milk

• 3 tablespoons fresh lime juice (from 1–2 limes)

• 1 small shallot, finely minced

• 1 garlic clove, finely grated

• 1 teaspoon Kosher salt

Salad Base & Fresh Toppings

• 1 small head iceberg lettuce (cut into 8 wedges, core intact)

• 2 Persian cucumbers, thinly sliced

• 4 radishes, thinly sliced

• ¼ red onion, thinly sliced

• 2 cups mixed tender herbs (basil, mint, or cilantro; torn into small pieces)

Preparation Instructions

Step 1: Toast the Coconut Topping

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, combine shredded coconut, maple syrup, ½ teaspoon salt, and pepper. Use your hands to thoroughly coat each flake with the sweetener and seasonings.

3. Spread in a single, even layer on the baking sheet (avoid overcrowding).

4. Bake for 8–12 minutes, rotating the sheet halfway through to ensure uniform browning. The edges will turn golden when done; remove immediately if they darken too quickly.

5. Transfer warm toasted coconut to a bowl, sprinkle with nutritional yeast, and toss to combine. Let cool completely.

Step 2: Prepare the Dressing

1. In a small bowl, whisk coconut milk, lime juice, minced shallot, grated garlic, and salt. Whisk vigorously for 1–2 minutes until emulsified (shallot and garlic soften slightly). Taste and adjust salt.

Step 3: Assemble the Salad

1. Arrange iceberg wedges (cut-side up) on a serving platter.

2. Scatter cucumber, radish, and red onion slices over the lettuce.

3. Drizzle the dressing over the wedges and sprinkle with cooled toasted coconut.

4. Garnish with fresh herbs and serve immediately.

Pro Tips

• Oven Alternative: For hot weather, toast coconut in a non-stick skillet over medium-low heat for 5–7 minutes, stirring constantly.

• Texture Upgrade: Add ¼ cup toasted pepitas or sunflower seeds for crunch.

• Dressing Storage: Leftover dressing keeps in the fridge for 3–4 days; shake before using.

Reviews

• “Delish without the oven! Made the coconut topping stovetop—still crispy and sweet. Tangy-lime dressing pairs perfectly.”

• “Nutritional yeast magic! Adds that cheesy umami missing in vegan salads. Used leftover coconut milk to poach shrimp later.”

• “Dinner party win! Crunchy, tropical, and everyone asked for seconds.”

Rating: Not provided

Vegan | Gluten-Free