Gluten Free Salads & Side Dishes Recipes

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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Salmon Coconut Mayonnaise Salad

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Preparation Time: 10 minutes
Servings: 4-5

1 tablespoon coconut oil, as needed
1/2 medium size onion, finely chopped
2 6 oz cans Alaskan salmon, flaked
2 stalks celery- thinly sliced
Black pepper to taste
Salt to taste
2 tablespoon coconut mayonnaise, more or less to taste
Italian parsley
Fresh squeezed lemon juice

Heat coconut oil in a pan. Sauté onion until opaque and add salmon, celery, pepper and salt. Sauté for 2 minutes. Stir in mayonnaise.

Transfer to a serving dish and garnish with Italian parsley and lemon juice. Serve with salad, rice, as a sandwich filling, etc.

Enjoy

Recipe courtesy Marianita Shilhavy

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Virgin Coconut Oil Coleslaw

1 cup Virgin Coconut oil
2 tablespoon organic whole sugar
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon Himalayan salt
1 teaspoon white pepper
3/4 cup garlic red wine vinegar

Mix dry ingredients.

Add vinegar.

Slowly blend in Virgin Coconut Oil.

Pour over shredded cabbage and enjoy.

Hawaiian Rice Medley

This is a wonderful combination of flavors and textures. Serves 8 or so.

4 cups water
2 cups brown rice
1/4 cup virgin coconut oil
1/2 cup fresh mango*
1/4 cup raw macadamia nuts
1/4 cup fresh Italian parsley
1/4 cup fresh cilantro
2 tablespoons pineapple juice concentrate
1/2 teaspoon salt
1/3 cup toasted coconut flakes

A few hours before serving time (or a day ahead) bring water to a boil in a large pot and add rice. Cook without stirring for 40 minutes or until rice is tender. Remove from heat and stir in coconut oil and refrigerate rice until chilled.

When close to serving time, chop mango, macadamia nuts, Italian parsley, and cilantro. Mix all the chopped ingredients with rice and add pineapple juice concentrate and salt.

Turn the rice out into a serving bowl and garnish with toasted coconut flakes. Serve dish at room temperature.

*You may substitute with dried mango or papaya.

Recipe submitted by Jennifer, Pinole, CA

Coconut Sautéed Green Beans with Tomatoes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2 – 4
Preparation Time: 11 minutes

2 1/2 – 3 cups fresh green beans, ends trimmed and cut in half if very long
virgin coconut oil
2/3 cup cherry or grape tomatoes, halved
2 cloves garlic, minced
salt and lemon pepper (or black pepper) to taste
Grated Asiago or Parmesan cheese (optional)

Sauté the green beans in a few tablespoons of oil.

A few minutes or so before the desired degree of doneness, add more oil, if necessary, and the garlic and tomatoes. Sauté a few more minutes.

Remove pan from heat. Add salt and pepper and a good sprinkling of cheese, if desired. Serve warm or hot. (I haven’t tried them cold; they might also be good that way.)

This could probably work for other veggies such as broccoli.

Recipe submitted by Simi, Los Angeles, CA

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Coconut Tomato Brown Rice

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2-3 servings
Preparation Time: 3 hours (or overnight), 10 minutes

2 cups brown rice
1 cup coconut milk*
1 medium tomato chopped
1 teaspoon ground black pepper
1 clove garlic, mashed
4 cups water
2 tablespoons virgin coconut oil
Salt, to taste

Soak brown rice for 3 hours or overnight

In a large saucepan, bring coconut milk, tomato, pepper, and garlic to a boil over medium heat. Cover and simmer for 10 minutes. Add water and coconut oil and bring to a rolling boil.

Drain the rice and add it to the mixture. Boil on medium high to high heat for 25 to 40 minutes until tender or all the water drains from the rice. Add salt to taste and serve.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Marie, West Palm Beach, FL

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Coconut Oil Vinaigrette Coleslaw

Photo by Recipe Author

1/2 cup red wine vinegar
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/8 cup coconut oil, liquefied
3/8 cup virgin olive oil
10 cups cabbage mix/coleslaw (you can shred whatever cabbages and carrots you feel like shredding)
1/8 cup roasted, salted, shelled sunflower seeds

Whisk vinegar, honey, salt and pepper until salt dissolves.

Slowly add oils, whisking away.

Allow to stand 5 minutes, taste and adjust to your liking, whisk again.

If you’re serving the whole thing, add the dressing to the cabbage mix and toss then add the sunflower seeds, mix well. Otherwise, just put some of the vinaigrette on your cabbage mix and sprinkle with sunflower seeds.

Recipe submitted by Ann, Omaha, NE

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Jamaican Inspired Cabbage Slaw

stock photo

1/4 head green cabbage
1/4 head purple cabbage
1 carrot, grated
2 1/2 tablespoons apple cider vinegar
3/4 teaspoon mustard powder
1/4 cup coconut oil, melted
1/3 cup mango, pureed
1/4 teaspoon raw honey
1 scotch bonnet pepper (or habanero pepper), split lengthwise
Squeeze of lime juice
Dried, unsweetened coconut, optional

In a large bowl chop cabbage to desired size and add carrot.

Whisk vinegar, mustard powder, oil, mango and honey until creamy. Stir in scotch bonnet pepper.

Place dressing in fridge and let pepper soak for 15-20 minutes. Remove pepper or for spicier slaw puree mixture with pepper in (optional). Stir into cabbage. Top with coconut if desired.

Serves 4-6.

Recipe submitted by Elizabeth, West Jordan, UT

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