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| 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]
- 1/2 teaspoon fresh peppermint – finely chopped
- 1 apple – peeled and diced small
- Salt [2] to taste
- 1/2 cup raisins
- 1/2 to 1 cup Plain Yogurt
- 1/2 cup mayonnaise [3]*
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 [3].