Spinach Salad with Starfruit, Coconut and Orange Vinaigrette

Serves 4

8 cups baby spinach leaves

2 starfruit, cut into thin slices

½ small red onion, thinly sliced

1 cucumber, thinly sliced

½ cup roughly chopped macadamia nuts

½ cup shredded coconut

¼ cup fresh orange juice

¼ cup canola oil

2 tbsp fresh lime juice

1 tsp honey

Salt and pepper

Spread shredded coconut out on baking sheet and toast in a 350 oven for 5-7 minutes, until lightly golden browned.  Remove and let cool.  Divide spinach leaves between 4 plates, or pile up on a platter for family style serving.  Top spinach with starfruit, red onion, cucumber, macadamia nuts and shredded coconut.

For the Orange Vinaigrette, combine the orange juice, canola oil, lime juice, and honey.  Mix well, season with salt and pepper to taste.  Drizzle over salad just before serving.