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Crunchy Coconut-Berry Salad





Yields
Makes 6 servings

This salad takes a tropical turn with ingredients like jicama, coconut, and lime. Mint and honey give it a sweet freshness. Serve as you would any fruit salad. Prep and Cook Time: 20 minutes. Notes: Unsweetened sliced dried coconut (also called flaked coconut or coconut chips) is sold in natural-foods stores. You can substitute sweetened shredded dried coconut if you like.

 3/4 cup unsweetened sliced dried coconut (see notes)
 1/4 cup fresh lime juice
 2 tablespoons honey
 3 cups mixed fresh berries (blackberries, blueberries, raspberries, and/or sliced strawberries)
 1 cup peeled and diced jicama
 3 tablespoons lightly packed fresh mint leaves
Step 1
1

In a 6- to 8-inch pan, stir coconut often over medium-high heat until lightly browned, 2 to 3 minutes. Pour from pan and set aside.

Step 2
2

In a large bowl, whisk together lime juice and honey. Add berries and jicama. Tear mint leaves into small pieces and scatter over salad. Add coconut and mix gently.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories119
% Daily Value *
Total Fat 5.5g8%

Saturated Fat 4.6g23%
Cholesterol 0.0mg0%
Sodium 8.7mg1%
Total Carbohydrate 19g7%

Dietary Fiber 4.3g16%
Protein 1.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.