Tag: salad

Einkorn Crunchy Snack

Einkorn Crunchy Snack

Enjoy as a crunchy snack. Great substitute for popcorn or chips! Or, sprinkle on salads or cooked vegetables to add a nice salty crunch.

Summer’s Rainbow Pappardelle

Summer’s Rainbow Pappardelle

This colorful pasta dish, bursting with flavor, makes a great addition to your summer table!

Tomato, Basil, and Feta Salad

Tomato, Basil, and Feta Salad

Tomato, Basil, and Feta Salad

Servings: 8 (1 cup) servings
Preparation Time: 15 minutes

Ingredients:

  • 1/2 cup fresh basil leaves
  • 4 cups fresh tomatoes, sliced or chopped (cherry, Roma, or heirloom)
  • 4 cups cucumbers, sliced
  • 2 green or yellow bell peppers
  • 6 tablespoons feta cheese
  • 6 tablespoons olive oil
  • 4 tablespoons coconut water vinegar
  • salt and ground pepper to taste

Directions:

Roll the basil leaves and cut into strips. In a large mixing bowl, combine basil, tomatoes, cucumber, bell pepper, and feta.

In a small bowl whisk together the olive oil and coconut water vinegar.

Drizzle the dressing, add salt and pepper, and toss the salad.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

 

Medjool Dates with Peanuts and Cabbage Salad with Citrus Dressing

Medjool Dates with Peanuts and Cabbage Salad with Citrus Dressing

The sweet, chewy dates contrast nicely with the crunchy peanuts and tangy cabbage to make a light and refreshing salad.

Tropical Fruit Salad with Coconut

Tropical Fruit Salad with Coconut

Juicy mangos, tart kiwis, sweet pomegranate and more—this fruit salad is refreshing served as a snack or with a meal.

Kale and Pomegranate Salad

Kale and Pomegranate Salad

Kale and Pomegranate Salad

Servings: 4
Preparation Time: 15 minutes

Ingredients:

  • 1/4 cup Virgin Coconut Oil
  • 1/4 cup coconut milk*
  • 1 clove garlic, minced
  • fresh ginger, grated, to taste
  • 1 teaspoon curry
  • 1 teaspoon cumin
  • 1 large bunch of curly kale
  • 1/2 fresh lemon
  • Himalayan Pink Salt, to taste
  • 1 pomegranate, peeled and broken into seeds
  • freshly grated Parmesan cheese, topping

Directions:

First, to make the dressing, add coconut oil, coconut milk, garlic, and spices into a small bowl and whisk together.

Next, clean, de-stem, and tear kale into bite-sized pieces. Squeeze 1/2 lemon, pour juice over kale, and sprinkle with sea salt.

Pour the prepared dressing over the kale and 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 recipes and photos here!

Shredded Zucchini Salad with Coconut Water Vinegar

Shredded Zucchini Salad with Coconut Water Vinegar

Transform zucchini into a zesty salad using dried fruit, nuts, cheese, and a tangy dressing.

Raw Beet Salad

Raw Beet Salad

Serve this lovely salad alongside grilled steaks, baked fish, or just with your favorite sandwiches.

Cranberry Fluff Salad

Cranberry Fluff Salad

Cranberry Fluff Salad
 
Servings: 10
 
Preparation Time:  2 hours, 30 minutes
 
 
Ingredients:
  • 2 cups fresh cranberries
  • 1/4 cup water
  • 1 tablespoon raw honey
  • 1 tablespoon coconut oil
  • 1/2 cup tapioca pearls, (soaked in 2 cups water, overnight and drained)
  • 1/2 cup chopped dates
  • 1 1/2 cup coconut milk*
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • 1/2 cup chopped pecans
  • 2 whole bananas diced
  • 1 cup finely diced fresh pineapple

Directions:

In a small saucepan, combine cranberries, water, and raw honey. Bring to a boil and let simmer about 10 minutes or until cranberries have popped.

In a medium saucepan, combine soaked tapioca, chopped dates, milk, vanilla, and sea salt. Cook on low for about 30 minutes or until mixture has thickened. Let tapioca cool completely.

In a glass serving bowl, combine cranberries, tapioca, pecans, bananas and pineapple. Gently toss until mixture is combined.

Refrigerate at least 2 hours before serving. Enjoy with additional honey if desired.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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

Coconut, Carrot Salad

Coconut, Carrot Salad

Try this tropical twist on classic carrot salad made with creamy Coconut Cream Concentrate and dried coconut!