Coconut-Lime Wedge Salad

By Sue Li

Updated July 21, 2025

Coconut-Lime Wedge Salad
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(20)
Comments
Read comments

This recipe provides the essential texture found in a classic wedge salad, but updates the flavors for summer, with a coconut vinaigrette and crunchy, sweet-savory coconut crumbles. Sweetened with agave or maple syrup and baked until crisped, the coconut flakes serve as a plant-based alternative to the usual bacon found in the wedge. The crumble can be prepared in advance, and can even be eaten as a snack on its own or put on top of a scoop of cottage cheese. The coconut-lime dressing is a little nutty and tangy, and makes this cooling salad very refreshing on hotter days and beyond.

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Ingredients

Yield:4 servings
  • 1cup unsweetened coconut flakes
  • 1tablespoon agave or maple syrup
  • Kosher salt and freshly ground black pepper
  • 1tablespoon nutritional yeast
  • ¼cup coconut milk
  • 3tablespoons lime juice
  • 1small shallot, finely chopped
  • 1garlic clove, finely grated
  • 1small head iceberg lettuce, cut into 8 wedges
  • 2Persian cucumbers, thinly sliced
  • 4radishes, thinly sliced
  • ¼red onion, thinly sliced
  • 2cups mixed tender herbs, like basil, mint or cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

230 calories; 17 grams fat; 15 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 6 grams protein; 505 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In a medium bowl, toss coconut flakes, maple syrup, ½ teaspoon salt and ¼ teaspoon black pepper. Use your hands to rub the seasoning onto the coconut flakes, and spread the mixture onto a parchment-lined baking sheet in a single layer. Bake until the coconut flakes are golden on the edges, 8 to 12 minutes, rotating once. Remove from the oven and sprinkle nutritional yeast all over the toasted flakes while they are warm; set aside to cool.

  2. Step 2

    In a small bowl, whisk together coconut milk, lime juice, shallot, garlic and 1 teaspoon salt.

  3. Step 3

    Arrange the iceberg wedges on a serving platter and scatter the cucumber slices, radish slices and red onion on top. Drizzle the coconut dressing all over the wedges and sprinkle with the coconut flakes. Top with herbs and serve immediately.

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Ratings

5 out of 5
20 user ratings
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Comments

Anika

Too hot here to run the oven so made the coconut topping on the stovetop. Delish salad. Will make it again!

Caitlin

Awesome salad! The nutritional yeast gives a nice boost of umami to the combo of tangy dressing and sweet crumble, and rounds it out nicely. I used the rest of the can of coconut milk to poach some shrimp for a light lunch. Already planning to make this for my next dinner party.

SueS

I made this for my dinner and a movie group and it was a hit!

Caitlin

Awesome salad! The nutritional yeast gives a nice boost of umami to the combo of tangy dressing and sweet crumble, and rounds it out nicely. I used the rest of the can of coconut milk to poach some shrimp for a light lunch. Already planning to make this for my next dinner party.

Debbie D

Why does this salad need nutritional yeast? For parm like flavor that's still vegan?

S Tel Aviv

That’s my guess.

Vic S

@Debbie D The Nutritional Yeast gives it a nice bottom punch of flavor that rounds out the notes: sweet, tangy, and pairs with the luxe of the coconut milk. Hubby is an iceberg lettuce fan. I’m not without good reason. This is one of those reasons. Can’t wait to try this.

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