Heat a dry frying pan and fry, stirring, the coconut chips until golden brown.
Transfer to a plate and set aside.
Pour the peanuts into a frying pan, fry for five minutes, pour on a towel and rub with your hands to get rid of the husks.
Chop the peanuts in a blender.
Cut cucumbers into slices, chop spinach and cilantro coarsely.
Put the cucumbers, greens, peanuts and coconut chips in a bowl.
Mix honey, soy sauce, olive oil, lemon juice and grated ginger for dressing.
Mix well and pour over the salad.