Coconut Cob Salad

The Coconut Cob Salad is a vibrant and refreshing dish that combines the sweetness of corn with crunchy vegetables and the tropical flavor of coconut. This colorful salad is not only visually appealing but also packed with nutrients. The creamy dressing enhances the freshness of the ingredients, making it a perfect side dish for barbecues or as a light lunch on a warm day. The combination of textures from the crisp veggies and the soft coconut creates a delightful eating experience.

For a Serving Size of Two:

Ingredients:

• 150 grams cooked corn kernels
• 100 grams diced cucumber
• 100 grams diced bell pepper (any color)
• 50 grams shredded carrots
• 50 grams grated fresh coconut
• 50 grams diced red onion
• 2 tablespoons Greek yogurt or coconut yogurt
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh cilantro or mint leaves for garnish

Procedure:

• In a large mixing bowl, combine the corn kernels, diced cucumber, bell pepper, shredded carrots, grated coconut, and diced red onion.
• In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, honey, salt, and pepper until smooth.
• Pour the dressing over the vegetable mixture and toss gently to coat all the ingredients evenly.
• Transfer the salad to a serving bowl and garnish with fresh cilantro or mint leaves. Serve immediately or refrigerate for about 15 minutes to allow flavors to meld.

Nutritional Benefits:

Nutritional Information:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g