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Crispy Shred Coco Salad

This refreshing recipe combines coconut, roasted peanuts, fresh mini cucumbers, cherry tomatoes and a tangy dressing for a light but flavourful side dish.

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Ingredients

For the Salad:

  • 2 GREENHOUSE mini/snacking cucumbers, thinly sliced

  • 1 cup GREENHOUSE cherry tomatoes, halved

  • ½ cup roasted unsalted peanuts, coarsely chopped

  • 2 tbsp chopped fresh cilantro, chopped

  • 1 tbsp shredded coconut

  • 2 tbsp fresh lemon juice (or lime juice)

  • ½ tsp salt

  • ½ tsp sugar

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For the Drizzle:

  • 1 tsp ground cumin

  • 1 tsp olive oil

  • 3 tbsp shredded coconut

Directions

  1. In a large bowl, combine the sliced cucumbers, halved tomatoes, chopped peanuts, lemon juice, salt, sugar and shredded coconut. Toss gently to combine.

  2. For the drizzle, add olive oil to a frying pan and heat over medium high. Once warm add cumin and stir for 1 min. Add shredded coconut and heat until coconut is toasted, 3-5 mins or until golden brown.

  3. Pour mixture over the salad, toss everything together and top with cilantro.

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