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Watercress, Cashew and Coconut Salad
By: Ainsley Harriott
Course: Starter
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.
You can catch Ainsley cooking live in the Big Kitchen on Sunday 18th June at the BBC Good Food Show Summer 2023!
Serves: 4
Difficulty: Easy
Ingredients
- 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
Method
1. Coarsely grate the coconut into a large bowl, add the watercress and cashews and set aside.
2. In a small bowl whisk together the honey, sherry vinegar, oil and salt.
3. Drizzle the dressing over the watercress, coconut and cashews, toss together and place in a serving bowl.
More Recipes from Ainsley Harriott
Preparation Time: 15 mins,
Cooking Time: 20 mins, plus 20 mins marinating
Easy
