Tangy Coconut-Lemon Chicken Salad
Author’s Note – Not only is this salad full of amazing flavor, it’s incredibly healthy as well! I give you permission to lick your plate afterwards, too, as the dressing is so addicting! We do!
Tag: salad
Coconut Honey-Mustard Dressing
Coconut Honey-Mustard Dressing
Servings: 6–8
Preparation Time: 3 minutes
Ingredients:
- 1/4 cup homemade coconut mayonnaise
- 1/4 cup mustard (use your favorite kind)
- 1/2 cup raw honey
- 1/2 teaspoon coconut water vinegar
Directions:
Blend all ingredients together in a small bowl and drizzle over your favorite salad. Top with toasted coconut, if desired.
Recipe submitted by Pat, Jackson, WI.
Recipe prepared by Pat and photographed by Jeremiah Shilhavy.
Coconut Cream, Almond Fruit Salad
Try this colorful fruit salad with lunch or as a refreshing dessert.
Coconut-Tuna, Walnut Salad
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.
Coconut-Tuna, Walnut Salad
Ingredients:
- 1–2 (7 ounces) cans tuna
- 1/2 cup roasted walnuts, chopped (Roast for 10 minutes on cookie sheet at 350degrees. Cool and 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*
Directions:
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.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
Salmon, Coconut Mayonnaise Salad
Author’s Note – Serve with salad, rice, or as a sandwich filling, etc.
Carrot, Coconut, Raisin Salad
Author’s Note – Usually, I have made this with mayo and didn’t want to eat that, so I thought the cashews would provide the creamy texture and, sure enough, they did.
Coconutty Chicken Salad
Coconutty Chicken Salad
Servings: 4
Ingredients:
- 1 whole pastured chicken (or chicken pieces)
- 1/3 cup walnuts, broken into smaller pieces
- 1/4 cup apple, chopped (not peeled)
- dash black pepper
- dash cayenne pepper
- 2 pinches celery seed
- celery salt, to taste
- 2–3 tablespoons coconut mayonnaise or sour cream
- 1–2 tablespoons mustard
- 1/2 large dill pickle, chopped (or 2–3 generous tablespoonfuls dill pickle relish)
- 1/4 onion, diced
- 1 tablespoons dried parsley
Directions:
Boil chicken in a large stockpot full of water. When meat is done, pull out chicken and cool. Remove all meat from bones and skin. Return bones and skin to stockpot to make chicken stock.
Use 1–2 cups of the meat, cut up, for chicken salad. Save the rest of the meat for soup.
Mix all ingredients together in a medium-sized bowl. Adjust to taste.
Recipe submitted by Kay, Mustang, OK.
stock photo
Coconut/Olive Oil Italian Dressing
Author’s Note – By using half coconut oil and half olive oil, the dressing will not solidify in the refrigerator.
