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Cucumber Baby Spinach Salad with Coconut and Peanuts
THE SPICED LIFE11Ingredients
30Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 hothouse cucumbers (spiralized on the widest setting)
- 2 handfuls salted peanuts (roasted and, finely chopped)
- 1 bunch cilantro (the bottom 1-2 inches chopped off, and the rest roughly chopped, including tender stems)
- 3 handfuls baby spinach (I just bought one package and used that of washed)
- 1 cup coconut flakes (unsweetened, toasted)
- 2 lemons (to taste)
- 1 Tbsp. honey
- 1 tsp. soy sauce (I used a Chinese superior dark)
- 2 Tbsp. coconut milk (thick)
- 1 tsp. avocado oil (you can sub with olive oil)
- 2 tsp. fresh ginger (grated, to taste)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol |
| Sodium220mg9% |
| Potassium900mg26% |
| Protein15g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber12g48% |
| Sugars12g |
| Vitamin A30% |
| Vitamin C90% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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