Recipe

1. In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.

2. In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.

3. To serve, sprinkle macadamia nuts on each serving.