Roasted Peach Salad with Coconut and Mint

It's a steamy 90 degrees today, so I wanted something refreshing and summery for dinner.  Salad was sounding better and better as I drove home and was sweating up a storm in my car even with the air conditioning on full blast.  Salad it was...and I had bought some wonderful flavorful peaches, so I was thinking that they must be included.  I had a bit of fresh mint as well, and since mint and peaches love each other, the mint was tossed into the mix, as well as a bit of coconut...this was becoming a somewhat tropical combo.  The dressing was a combination of coconut oil, lime, lemon, a dash of ginger and honey...incredibly tasty and of course refreshing and summery!  Not satisfied with simply coconut oil in the dressing, I added some toasted coconut on top of the salad, as well as some pine nuts!  The end result was a wonderful cooling supper fit for a 90 degree summer day!  The coconut and peaches were heavenly...definately something you should try!  Here's the recipe:

Roasted Peach Salad with Coconut and Mint

Serves 2

1 Tbsp coconut oil
2 large fresh peaches, cut into wedges

Dressing:
1 Tbsp coconut oil
1 Tbsp lime juice
1 Tbsp lemon juice
1 tsp honey
1 tsp lime zest
1/2 tsp finely minced fresh ginger
sea salt to taste

3 cups mixed lettuces, washed and dried well
1/4 cup mint, cut into chiffonade
1/4 cup toasted large flake coconut
1/4 cup toasted pine nuts

Preheat oven to 475 degrees. Line a baking sheet with foil. Toss peach wedges with 1 Tbsp coconut oil, and spread out onto prepared sheet. Roast for about 20-25 minutes, or until soft, and starting to brown. Remove from oven and let cool to room temp. Meanwhile, whisk together dressing ingredients and set aside. In a large bowl, combine lettuce, mint and peaches, and toss with dressing. Divide salad between 2 plates, and top with toasted coconut and pine nuts.