Watercress, Cashew & Coconut Salad

This is such a simple salad to make, yet it’s so tasty with a lovely crunch. If you like you can use a combination of rocket and watercress; both are readily available in salad bags and both have a wonderful peppery flavour which goes perfectly with the sweet dressing.

Found in this book

Ainsley's Caribbean Kitchen

Ebury Press


Coarsely grate the coconut into a large bowl, add the watercress and cashews and set aside.

In a small bowl whisk together the honey, sherry vinegar, oil and salt.

Drizzle the dressing over the watercress, coconut and cashews, toss together and place in a serving bowl.



  • 200g fresh coconut
  • 100g (about 1 large bag) watercress, washed
  • 75g cashew nuts, roughly chopped
  • 1 tbsp honey
  • 3 tbsp sherry vinegar
  • 3 tbsp olive oil
  • Pinch of salt