Coconut Salads and Side Dish Recipes

Gluten Free Extra-Crispy Fried Okra

Gluten_Free_Extra_Crispy_Fried_Okra
Gluten Free Extra-Crispy Fried Okra
photo by recipe author

 

Servings: 5
Preparation Time: 20 minutes

Preheat oil in a large cast iron skillet over medium heat.

Place sliced okra in a mixing bowl and stir in cornstarch until each piece is coated liberally. Add beaten egg and mix until each piece is covered.

Place cornmeal, salt, and pepper in a gallon bag and add okra. Shake vigorously. Gently remove coated okra from bag using a slotted instrument or your hand.

Fry, 1/2 cup to 3/4 cup at a time, until okra is golden brown.

Serve piping hot with your favorite condiments for a garden fresh side at your next summer cookout!

Marijah from KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Lemon Potato Salad

 Lemon_Potato_Salad
Lemon Potato Salad
photo by recipe author

 

Servings: Approximately 8
Preparation Time: 30-35 minutes

  • 3 pounds organic red potatoes
  • home made coconut oil mayonnaise*
  • 5 tablespoons freshly squeezed organic lemon juice, approximately 3-5 lemons
  • 1 tablespoon organic raw apple cider vinegar
  • 20 leaves fresh organic basil, minced
  • 1/4 organic onion, chopped
  • 3 organic celery stalks, sliced
  • 1/4 jalapeño, de-seeded and very finely diced
  • sea salt, to taste
  • organic ground black pepper, to taste

Scrub potatoes and then bring to a rolling boil in a large pot, reduce heat to low and cook for 15-20 more minutes (until a fork pokes through). Remove from heat, drain and allow to cool completely.

Meanwhile, prepare the coconut oil mayonnaise according to recipe *here.

In a large serving bowl, add lemon juice, apple cider vinegar, basil, onion, celery, jalapeño, sea salt and black pepper.

Cut potatoes into 1 1/2 inch pieces, add to bowl, along with prepared mayonnaise. Mix until well incorporated. Serve warm or cold, as a light and refreshing side dish to many meals.

Recipe and photo by Orissa. Submit your own coconut recipes and photos here!

Grilled Bok Choy

Grilled_bok_Choy
Grilled Bok Choy
photo by recipe author

 

Servings: 4
Preparation Time: 15 minutes

  • 2-3 large pieces of bok choy, whole
  • 2 tablespoons coconut oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 2 tablespoons fermented soy sauce
  • 2 green onions, diced

Drizzle bok choy with coconut oil, salt, ginger and pepper. Toss until all sides are coated.

Grill over medium heat for about 4 minutes on both sides or until just slightly crisp.

Place on a serving dish and drizzle with fermented soy sauce then sprinkle with diced onions. Serve and enjoy.

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

No Potato Veggie Hash

No_Potato_Veggie_Hash
No Potato Veggie Hash
photo by recipe author

 

Servings: 4
Preparation Time: 25 minutes

  • 2 cups green beans, trimmed and cut into about 2″ pieces
  • 1 large zucchini, diced
  • 1 large yellow squash, diced
  • 1/2 cup onion, diced
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons coconut oil

In a large skillet, heat coconut oil. Add in green beans, zucchini, squash, onion and seasonings. Stir until combined. Saute over medium heat for about 15 minutes, stirring occasionally. Serve and enjoy.

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!

Grain Free Coconut Onion Rings

Grain_Free_Coconut_Onion_Rings
Grain Free Coconut Onion Rings
photo by recipe author

Servings: 4
Preparation Time:  15 minutes

Preheat the oven to 375 degrees ºF. Separate the onion slices into rings, saving the smaller, internal rounds for another use.

Place the coconut cream concentrate, eggs, water, salt, and smoked paprika in the blender and blend until smooth. Pour the batter in a shallow dish. Spread the flaked coconut in another shallow dish.

Oil a cookie sheet with coconut oil. Dip each onion ring into the coconut butter mixture to lightly coat, and then into the flaked coconut. Place in a single layer on the cookie sheet. When all of the onion rings are coated, bake for 15-20 minutes, or until the coconut is lightly browned. Sprinkle on additional salt, if desired. Serve hot.

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Fennel and Sprout Stir Fry

Fennel_and_Sprout_Stir_Fry
Fennel & Sprout Stir Fry
photo by recipe author

Servings: 4
Preparation Time:  25 minutes

In a large skillet, melt coconut oil. Add in remaining ingredients and saute over medium-high heat for about 10-15 minutes. The veggies need to be somewhat soft but also have a crispy, roasted texture.

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