June 4, 2014 by Leanne Vogel November 3, 2018
Gluten-free, paleo and vegan salad with curry-infused roasted vegetables in a tart lemon sauce, folded in with fresh coconut meat, kale and pomegranate seeds.
There was a sale on whole coconuts at the grocery store the other day… so I bought 7 of them. Now, I am on a mission to come up with new ways to use fresh coconut.
I’ve been drinking homemade coconut milk by the mason jar-full.
I made a no bake blueberry cream pie.
I made coconut chips by slicing the coconut meat really thin (using a vegetable peeler), sprinkled with salt and baked it at 350F for 10 minutes.
And I learned that chunks of fresh coconut meat are so, so great in salad.
Not sure how to open a fresh coconut? No worries. It’s not nearly as scary as it sounds, and you don’t need any fancy kitchen tools either. Follow these 7-steps to open a coconut.
I mentioned it last week (more details in this post):: if you are allergic to peanuts, you may also be allergic to fenugreek. Fenugreek is a main ingredient in curry powder. If you choose to make this recipe, please, use my homemade curry powder recipe – fenugreek free!
If you are looking to add a bit more protein to this salad, cooked chicken, cooked chickpeas or hemp seeds could be added.
This recipe complies with the Ramp Up Days 1-2 and Wind Down Days 2-3 in my book.
Have you found any good grocery sales in the last little while? Please tell me I’m not the only one who loads up on sale items and then wonders what to do with them!
What is your favorite coconut-based recipe?
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.