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CÓCOES Salad: Garden Greens in Coco Nectar Dressing

This vibrant salad features a refreshingly sweet and tangy coco nectar dressing, perfectly complementing crisp garden greens, crunchy nuts, and pops of dried fruit. Enjoy it as a light lunch or a delightful side dish.

10 Mins

0

3

Vegan

Shop Ingredients

Made with Coconut Aminos LiteCrafted with organic ingredients for the best result

Ingredients

For the Salad:

2 cups mixed garden greens (e.g., romaine, spinach, arugula)
1/2 cup shredded red cabbage
1/4 cup dried cranberries (or raisins)
1/4 cup sliced almonds
Freshly ground black pepper, to taste
Extra virgin olive oil, for drizzling (optional)

For the Coco Nectar Dressing:

3 tablespoons extra virgin olive oil
2 tablespoons CÓCOES Organic Coconut Flower Vinegar
2 tablespoons CÓCOES Organic Coconut Flower Aminos
1 tablespoon CÓCOES Organic Coconut Flower Syrup Dark
Freshly ground black pepper, to taste

Method

Prepare the Salad: Wash and dry the garden greens. Shred the red cabbage. In a large bowl, combine the greens, cabbage, cranberries, and almonds.
Make the Dressing: In a small bowl, whisk together the olive oil, CÓCOES Vinegar, CÓCOES Aminos, CÓCOES Syrup, and black pepper until well combined.
Assemble the Salad: Drizzle the dressing over the salad, tossing gently to coat. Season with additional black pepper, to taste. Drizzle with a touch of extra virgin olive oil for an extra layer of flavor (optional).
Serve: Enjoy the CÓCOES Salad immediately for peak freshness.