Apple, Squash and Coconut Salad
This unusual flavor combination makes a salad with a difference!
Ingredients
- 1 butternut squash, peeled and cut into cubes
- 3 red apples, diced
- 1 3/4 oz cashews, toasted
- 1 Tbsp freshly chopped coriander
- 1/4 cup shredded coconut, toasted
- 1 tsp grated ginger
- 1 cup lowfat coconut milk (preferably 98.5% fat free)
- 1/2 cup lemon juice
- 2 tsp low-sodium soy sauce
Directions:
Steam, boil or microwave squash cubes until tender. Combine squash, apples, cashews, coriander and coconut in a serving bowl.
Place ginger, coconut milk, lemon juice and soy sauce in a separate bowl. Mix well. Pour dressing over salad. Toss well to combine.
Variations:
Serve as an accompaniment to grilled or baked chicken or fish.
Serving suggestion is not included in nutritional information.