Medjool Dates with Peanuts and Cabbage Salad with Citrus Dressing

Servings: approximately 8 (serving sizes may vary)
Preparation Time: 20–25 minutes

Ingredients:

• 1 head purple cabbage, finely sliced
• 1 cup fresh lemon juice
• 1/2 head cilantro (about 3/4 cup), chopped
• 1 teaspoon ground cumin
• 2 tablespoons apple cider vinegar with mother
• 1/2 cup peanuts, chopped
• 16 Medjool dates, chopped
• 1/2 cup coconut oil, melted
• 1 tablespoon honey, melted
• salt to taste

Directions:

In a large mixing bowl combine all ingredients except coconut oil and honey. Stir well.

In a small saucepan, melt the coconut oil and honey. Pour over the salad and mix well.

Enjoy this as a light lunch or serve as a side with a larger meal. This tangy salad pairs well as a side to go with grilled meats.

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

Shredded Zucchini Salad with Coconut Water Vinegar

Servings: 2
Preparation Time: 20 minutes

Ingredients:

• 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

Directions:

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, 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!

Coconut, Chicken Finger Salad

Servings: 2

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup unsweetened coconut flakes
• 1/4 cup ground almonds
• 1 egg, beaten
• 2 tablespoons Virgin Coconut Oil
• 4 cups mixed greens

Directions:

Rinse chicken and pat dry.  Cut the chicken into strips and set aside.  Mix coconut flakes and ground almonds together on a dinner plate.  In a medium-size bowl, beat the egg.  Dip the chicken strips in the egg and roll each strip in the coconut almond mixture.  Heat the oil in a pan and sauté the chicken strips until completely opaque through the center.  Serve over a bed of mixed greens with lemon-olive oil dressing or your favorite vinaigrette.