Coconut-Tuna Walnut Salad

Coconut-Tuna Walnut Salad

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Remember a good cook doesn’t always follow a recipe perfectly. Creativity plays a big part. I was using a traditional recipe for years and decided to TRY something different with ingredients I had available. Hope you enjoy this one and I dare you to try a new spice.

• 1 – 2 (7 oz) cans tuna
• 1/2 cup roasted walnuts, chopped (Roast for 10 minutes on cookie sheet at 350. Cool, then chop.)
• 1/2 cup coconut flakes
• 1/2 teaspoon fresh peppermint – finely chopped
• 1 apple – peeled and diced small
• Salt to taste
• 1/2 cup raisins
• 1/2 to 1 cup Plain Yogurt
• 1/2 cup mayonnaise*

Mix all ingredients. Serve immediately or chill, then serve over spring mix, romaine, or in 1/2 avocado. Delicious, fresh, different.

Recipe submitted by EdieJane, Hurst, TX

*To make your own mayonnaise with coconut oil and olive oil see our video here.

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