Coconut Tangerine Salad

A delicious side salad becomes a main meal with the addition of cooked shrimp or salmon. Substitute toasted peanuts for the almonds if you like, and garnish with pomegranate seeds for even more color and zip. 

Prep Time

15 minutes

Cook Time

0 minutes


6 Servings


3 tangerine
2 tablespoons red wine vinegar
2 tablespoons olive oil
  salt (to taste)
  black pepper (to taste)
4 cups lettuce (torn into bite-sized pieces)
1 cucumber (small, halved and thinly sliced)
1⁄2 cup coconut, shredded (toasted)
1⁄2 cup almonds (sliced and toasted)


Halve and juice one of the tangerines, and peel and segment the other two. For the dressing, stir together tangerine juice, vinegar, olive oil, salt and pepper. Toss dressing with lettuce, tangerine segments and cucumber in a large bowl. Top with shredded coconut and toasted almonds and serve immediately. 


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