Plant-Based Fueled Green Salad with Young Coconut

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What you need

Pickled Vegetables

  • 1 cup unseasoned rice vinegar
  • 3 TBS sugar
  • 1 TBS kosher salt
  • 8 oz. small carrots, baby turnips, and/or Chioggia beets, shaved on a mandoline (about 2 cups)
  • 2 cups Copra Coconut Meat



  • 1/3 cup olive oil
  • 1 TBS fresh lemon juice
  • 1 TBS unseasoned rice vinegar 
  • Kosher salt and freshly ground black pepper
  • 12 cups mixed tender greens
  • 1/4 cup tender leaves and blossoms (tarragon or mint)
  • Optional toppings for added crunch: sunflower seeds, hemp seeds, etc.

step by step

Pickled Vegetables

  1. Bring vinegar, nectar and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 minutes. Drain.

Salad Assembly

  1. Whisk oil, lemon juice and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired.
  2. Toss vinaigrette, greens and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.
  3. Enjoy your plant-based fueled green salad with young coconut!


*Adapted from Bon Appetit


If you like this recipe, try our Green Goddess Dressing

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