Coconut And Citrus Salad Recipes

PINEAPPLE-CITRUS SALAD WITH COCONUT

Steps:

• Segment 1 grapefruit and 2 oranges; reserve the juices. Toss the segments with 1 cup pineapple chunks, 1/4 cup mint leaves, 1 tablespoon agave and 1 teaspoon grated peeled ginger. In another bowl, beat 1 cup cottage cheese with the reserved citrus juice until creamy. Serve the cottage cheese with the fruit salad around it. Top with toasted coconut and mint leaves.

PINEAPPLE-CITRUS SALAD WITH COCONUT

Steps:

• Segment fruits and reserve any juices. Toss the segments with pineapple, mint leaves, agave and ginger. In another bowl, beat cottage cheese with the reserved citrus juice until creamy. Serve cottage cheese with the fruit salad around it. Top with toasted coconut and mint leaves.

CITRUS, POMEGRANATE, AND HONEY WITH TOASTED COCONUT

Steps:

• Arrange citrus slices and pomegranate seeds on a platter. Sprinkle with coconut and drizzle with honey.

CUCUMBER SALAD WITH FRESH COCONUT

Steps:

• Heat the oil in a small skillet over medium-high heat. Add the mustard seeds and fry until they begin to pop, about 1 minute. Add to a small bowl along with the honey, ginger and lime juice, and whisk well. Set aside.
• Put the cucumbers, red onions, green onions, cashews, chile and coconut onto a platter. Pour over the dressing and garnish with more coconut.

COCONUT AND CITRUS SALAD

Steps:

• Preheat oven to 350 degrees. Spread coconut and almonds in one layer on a rimmed baking sheet. Bake until golden, tossing once, 6 to 8 minutes. Set aside to cool.
• In a small bowl, whisk together orange juice, vinegar, and thyme. Season with salt and pepper. Whisking constantly, add oil in a slow steady stream.
• In a large bowl, combine lettuce with oranges and apple. Add coconut and almonds; toss salad with vinaigrette as desired. Serve immediately.

COCONUT FRUIT SALAD

Steps:

• In a large bowl, combine the first five ingredients. Sprinkle with coconut just before serving.

CITRUS SALAD

Steps:

• In a large bowl, combine the fruit sour cream, marshmallows and coconut. Cover and refrigerate for several hours. If desired, serve in a lettuce-lined bowl or on individual lettuce-lined plates.