Spring Salad with Coconut Yoghurt Dressing



3 cups of Baby Spinach or Rocket
1 bunch of Asparagus (steamed or grilled and cut into bite sized pieces)
1 cup of Peas
1 Zucchini (spiralised or shaved with a vegetable peeler)
1/2 cup of Pomegranate Seeds 
Large handful of fresh Herbs

2 Tbs. Natural Coconut Yoghurt
1 Tbs. Tahini
Juice of ½ Lemon
2 Tbs. Cold Pressed Extra Virgin Olive Oil
2 Tbs. Apple cider vinegar
1 tsp. Dijon mustard
1 tsp. Coconut Nectar (optional)


Combine all the salad ingredients except the pomegranate and fresh herbs in a large bowl or platter.

To make the dressing combine all ingredients in a jar and shake to combine.

Drizzle over the dressing and garnish the salad with the pomegranate seeds and fresh herbs.

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