FitDiver® Magazine June 2016 - Page 39


Grind the peppercorns into a blend of honey, coconut oil and white rice vinegar and shake well.

Create the Salad

Place the spinach in a bowl and toss it in the dressing. Let it rest for five minutes.

While the spinach is resting, gently toss the crisp coconut and taro, mango and and carrots.

Place a generous portion of spinach on a plate. Add cucmubers and tomatoes. Place the grated mixture on top to complete the salad.