Tropical Wedge with Coconut Ranch


Be sure to source full fat coconut cream for this dressing, which is the thick, creamy, solid stuff you sometimes find at the top of a can of coconut milk. It is much richer than straight coconut milk and will yield a much more robust tasting dressing.

Active Time: 15 mins

Total Time: 15 mins

Tropical Wedge with Coconut Ranch


  • 1 garlic clove
  • 3 limes
  • 3 scallions
  • 2 oranges (preferably cara cara or blood orange)
  • 1 avocado
  • 1 medium or 2 small iceberg heads
  • Handful of basil


  • ½ cup coconut cream (canned)
  • ½ cup mayonnaise (vegan or regular)
  • 2 tablespoons toasted black or white sesame seeds
  • Kosher salt
  • Toasted coconut flakes, such as Dang (optional) 

1. Make the coconut ranch:

  • In a medium bowl, whisk together ½ cup coconut cream,½ cup mayonnaise.
  • Finely grate 1 garlic clove and the zest of 2 limes into the dressing. Stir in the juice of 2 limes.
  • Thinly slice 3 scallions and stir into the dressing.
  • Coarsely crush or finely chop 3 tablespoons toasted sesame seeds. Stir 2 tablespoons of them into the dressing. (Reserve the remaining sesame seeds for garnish.) Season dressing well with salt.

2. Prep the veg:

  • Cut away and discard the pith of 2 oranges. Cut or tear the oranges into bite sized pieces/wedges.
  • Scoop out the flesh of one avocado; cut into wedges. Season the avocado with salt.
  • Cut 1 large head of iceberg in quarters (or in half if smaller). Transfer the wedges to a large plate or serving platter.

3. Assemble:

  • Squeeze the juice of half a lime over the iceberg. Season the wedges with salt.
  • Arrange the avocado and oranges on the platter. Spoon the coconut ranch generously over the iceberg, making sure it gets in all the nooks and crannies.
  • Sprinkle more crushed sesame seeds and toasted coconut flakes over top (if using); scatter a handle of basil leaves over the salad. Serve very cold with remaining half lime to squeeze if needed!

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