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Coconut Salads and Side Dish Recipes

Colorful Roasted Roots

Colorful_Roasted_Roots
Colorful Roasted Roots
photo by recipe author

 

Servings: 8
Preparation Time: 15 minutes

  • 1 pound tri-colored carrots, whole
  • 1/2 pound white parsnips, sliced in half lengthwise
  • 1 pound red beets, sliced into strips as thick as the carrots
  • 1/2 pound orange sweet potatoes, sliced into strips as thick as the carrots
  • 1/2 pound purple sweet potatoes, sliced into strips as thick as the carrots
  • 1/2 pound red potatoes, sliced into strips as thick as the carrots
  • 1/2 cup virgin coconut oil
  • 1/4 cup raw honey
  • 1 teaspoon Himalayan Pink sea salt
  • 1/2 teaspoon fresh ground black pepper
  • fresh arugula, for topping

Pre-heat oven to 375 ° F

Toss vegetables with coconut oil, honey, salt, and pepper.

Spread out evenly and roast on flat baking sheets for 45 minutes, or until vegetables are soft and skin is bubbly.

Let cool for 10 minutes.

Top with fresh arugula then serve.

Ciera from Shiner, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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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!

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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!

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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!

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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!

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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!

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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!

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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!

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