Apple-Pecan Turkey Salad
This delicious crunchy salad is made with turkey, apples, and pecans.
Tag: salad
Coconut Cream, Almond Fruit Salad
Coconut Cream, Almond Fruit Salad
Servings: 8+
Preparation Time: 10 minutes
Ingredients:
Fruit:
- 3 apples
- 1 cup grapes
- 1 cup frozen berries
- other fruit of choice (if desired)
Dressing:
- 1 cup coconut milk*
- 2–3 tablespoons Coconut Cream Concentrate
- 1–3 tablespoons honey
- 1/2 cup almonds
Directions:
Cut apples into cubes and combine with frozen berries and grapes in a big bowl.
In a blender, blend together coconut milk, Coconut Cream Concentrate, honey, and almonds.
Pour dressing over fruits and serve chilled. Enjoy!
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe submitted by Isabella, San Jose, CA.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
Coconut-Tuna, Walnut Salad
Author’s Note – 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.
Salmon, Coconut Mayonnaise Salad
Salmon, Coconut Mayonnaise Salad
Servings: 4-5
Preparation Time: 10 minutes
Ingredients:
- 1 tablespoon coconut oil, as needed
- 1/2 medium size onion, finely chopped
- two 6-ounce 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
Directions:
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, or as a sandwich filling, etc.
Enjoy!
Recipe courtesy of Marianita Shilhavy.
Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.
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
Pair this chicken salad with steamed veggies for a delicious lunch or dinner.
Coconut/Olive Oil Italian Dressing
Coconut/Olive Oil Italian Dressing
Ingredients:
- 1/4 cup coconut water vinegar
- 2 tablespoons water
- 1/2 cup coconut oil, liquid
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon crushed Italian Seasoning, or to taste
Directions:
Whisk all ingredients together and serve over your favorite salad.
By using half coconut oil and half olive oil, the dressing will not solidify in the refrigerator.
Recipe submitted by Mavis, Williston, ND.
stock photo
