Simple Coconut Salad
YIELD
2 to 4 pax
PREP TIME
20 min
COOK TIME
50 min
INGREDIENTS
1 Kyuri cucumber
2 large Roma tomatoes
½ cup of chickpeas [cooked]
1 cup young coconut flesh
Simple Vinaigrette
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
½ tsp fine sea salt
¼ cup cranberries /
dates [chopped] /
any dried berries
4 shallots
few stalks of parsley
Balsamic Vinaigrette
2 tbsp honey
1 tbsp dijon mustard
½ tsp fine sea salt
½ tsp freshly crushed black
pepper [finely grounded]
1 large garlic clove [minced]
¼ cup balsamic vinegar
cup extra virgin olive oil
METHODS
1. Wash the coconut flesh and marinate with salt and pepper.
2. Cut the coconut flesh into long thin stripes. Blanch for few minutes in boiling water.
3. Slice the cucumber into half and chop into small irregular chunks.
4. Chop tomatoes into small irregular bites size.
Dressing
5. Whisk all selected dressing ingredients in a bowl (or shake together in a mason jar) until combined. Taste and add more salt if desired.
To Make The Salad
6. Combine all ingredients in a large salad bowl, drizzle evenly with the vinaigrette, and toss until evenly combined. Serve immediately. Top with coconut meatballs (p.13) for extra yum!