Coconut Salad Recipes

Medjool Dates + Peanuts and Cabbage Salad with Citrus Dressing

Medjool Dates Peanuts and Cabbage Salad with Citrus Dressing
Medjool Dates + Peanuts and Cabbage Salad with Citrus Dressing
photo by recipe author

 

Servings: Approx. 8 (serving sizes may vary)
Preparation Time: 20-25 minutes

  • 1 head purple cabbage, finely sliced
  • 1 cup fresh lemon juice
  • 1/2 head cilantro (about 3/4 cup), chopped
  • 1 teaspoon ground cumin
  • 2 tablespoons apple cider vinegar with mother
  • 1/2 cup peanuts, chopped
  • 16 Medjool dates, chopped
  • 1/2 cup coconut oil, melted
  • 1 tablespoon honey, melted
  • salt to taste

In a large mixing bowl combine all ingredients, except coconut oil and honey, stir well.

In a small saucepan melt the coconut oil and honey. Pour over the salad and mix well.

Enjoy this as a light lunch or serve as a side with a larger meal. This tangy salad pairs well as a side to go with grilled meats.

Recipe and photo by Orissa. Submit your creative coconut recipes and photos here for a chance to win $50!

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Kale and Pomegranate Salad

Kale_and_Pomegranate_Salad
Kale and Pomegranate Salad
photo by recipe author

 

Servings: 4
Preparation Time: 15 minutes

  • ¼ cup virgin coconut oil
  • ¼ cup coconut milk*
  • 1 clove garlic, minced
  • fresh ginger, grated, to taste
  • 1 teaspoon curry
  • 1 teaspoon cumin
  • 1 large bunch of curly kale
  • ½ fresh lemon
  • Himalayan Pink Salt, to taste
  • 1 pomegranate, peeled and broken into seeds
  • freshly grated parmesan cheese, topping

First, make dressing: add coconut oil, coconut milk, garlic, and spices into a small bowl, whisk together.

Next, clean, de-stem, and tear kale into bite-sized pieces. Squeeze ½ lemon, pour juice over kale and sprinkle with sea salt.

Pour the prepared dressing over the kale and hand toss until thoroughly covered.  Add pomegranate seeds, and sprinkle freshly-grated parmesan cheese on top.

Chill for a few hours or enjoy immediately.

Other good additions: sliced strawberries, toasted nuts, raisins, pine nuts, freeze-dried blueberries, etc.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Amy from Milford, NE won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Basil Olive Zucchini Pasta

 Basil_Olive_Zucchini_Pasta
Basil Olive Zucchini Pasta
photo by recipe author

 

Servings: 4
Preparation Time: 25 minutes

  • 2 tablespoons coconut oil
  • 3 zucchinis, spiralized
  • 3 carrots, peeled and spiralized
  • 1 cup cooked chicken, chopped or shredded
  • 1/4 cup olives, chopped
  • 1/4 cup fresh basil, finely chopped
  • 1/2 cup cherry tomatoes, quartered
  • 1 teaspoon garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

In a large skillet, heat coconut oil. Add zucchini, carrots and chicken. Cook for about 10 minutes or until vegetables are slightly soft.

Add olives, basil, tomatoes, garlic, salt and pepper. Cook for an additional 5-10 minutes or until heated through and soft.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Shredded Zucchini Salad with Coconut Water Vinegar

Shredded_Zucchini_Salad_with_Coconut_Water_Vinegar
Shredded Zucchini Salad with Coconut Water Vinegar
photo by recipe author

 

Servings: 2
Preparation Time: 20 minutes

  • 1/2 pound zucchini or summer squash, grated or shredded
  • 1 tablespoon mint, chopped
  • 1 tablespoon dill, chopped
  • 1 green onion, sliced
  • 1/2 lemon, juice and zest
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, finely chopped or grated
  • 1 tablespoon coconut water vinegar
  • 1 tablespoon raw honey
  • salt and pepper to taste
  • 1 tablespoon chopped nuts of choice, optional
  • 1 tablespoon dried cranberries or raisins
  • 1/4 cup feta or goat cheese, crumbled

Shred zucchini and place in clean towel and squeeze dry.

Put zucchini, mint, dill, and green onions in a large bowl. In a small bowl, mix the lemon juice, zest, olive oil, garlic, vinegar, honey, salt and pepper. Combine bowls and then add nuts, cranberries, cheese and lightly toss. If bolder flavors are desired, add more dill, mint, lemon and garlic.

Chill in the fridge for several hours or overnight before serving, if desired, to allow flavors to optimize. It is just as tasty when served immediately.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit yours here!

Raw Beet Salad

Raw_Beet_Salad
Raw Beet Salad
photo by recipe author

 

Servings: 10-16
Preparation Time: 20-30 minutes

Peel beets and chop into small chunks. (You can also use a grater or your food processor to chop beets once they are peeled.) Combine coconut oil, salt, cumin, lemon juice, and pressed garlic. Mix dressing thoroughly and combine in a large bowl with chopped beets. Serve room temperature or cold (coconut oil will solidify when cold).

Marijah from Columbia, KY won $50 for this recipe and photo! Submit yours here!

Cranberry Fluff Salad

cranberry_fluff_salad
Cranberry Fluff Salad
photo by recipe author
Servings: 10
Preparation Time:  2 hours 30 minutes
  • 2 cups fresh cranberries
  • 1/4 cup water
  • 1 tablespoon raw honey
  • 1 tablespoon coconut oil
  • 1/2 cup tapioca pearls, (soaked in 2 cups water, overnight and drained)
  • 1/2 cup chopped dates
  • 1 1/2 cup coconut milk*
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • 1/2 cup chopped pecans
  • 2 whole bananas diced
  • 1 cup finely diced fresh pineapple

In a small saucepan, combine cranberries, water and raw honey. Bring to a boil and let simmer about 10 minutes or until cranberries have popped.

In a medium saucepan, combine soaked tapioca, chopped dates, milk, vanilla and sea salt. Cook on low for about 30 minutes or until mixture has thickened. Let tapioca cool completely.

In a glass serving bowl, combine cranberries, tapioca, pecans, bananas and pineapple. Gently toss until mixture is combined.

Refrigerate at least 2 hours before serving. Enjoy with additional honey if desired.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

Coconut Chicken Finger Salad

Rinse chicken and pat dry.  Cut the chicken into strips and set aside.  Mix coconut flakes and ground almonds together on a dinner plate.  In a medium-size bowl, beat the egg.  Dip the chicken strips in the egg and roll each strip in the coconut-flax mixture.  Heat the oil in a pan and sauté the chicken strips until completely opaque through the center.  Sever over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette.

Serves 2

Apple-Pecan Turkey Salad

 

  • 6 ounces sliced turkey breast (cooked), cut into bite-size strips
  • 1/2 cup chopped Granny Smith or pippin apple
  • 1/2 cup chopped celery
  • 10 toasted pecans, chopped
  • 3-4 cups mixed salad greens of choice
  • 1/4 – 1/3 cup Creamy Vinaigrette

1. Place all ingredients except the salad dressing a medium salad bowl.
2. Spoon the dressing over the salad a little at a time, while tossing.

Serves 2.