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.
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