COCONUT BOWL TIKI SALAD (raw-vegan)
Yes, I know it is still winter, the temperatures outside have been reminding me daily. I don’t let this get me down though because my local store carries a variety of organic tropical fruit, which tastes like summer. Although in this hemisphere it is winter time, in the southern hemisphere it is summer; this is how we can get great tropical fruit in the winter. I am a huge fan of buying LOCAL in season fruits and veggies; but HEY! a girl’s got to do what a girl’s got to do. I can’t pass up the opportunity to get a tropical vacation in once in awhile. OK, just my taste buds and mind gets a vacation but I will take it! This colorful COCONUT BOWL TIKI SALAD pretty much speaks for itself except that when I eat it, I get dreams of beautiful beaches and sitting in the warm sun while wiggling my toes in the soft sand. If you too want to escape to the islands, grab up the list and ENJOY your coconut bowl tiki salad!
A CHEF’S TIP: cut up all the ingredients (except the coconut and Meyer lemon zest) the same size. When you do this, it allows all the flavors to balance each other in each bite. Some of the ingredients can over power the others if the pieces are too big. Also for best results only use RIPE ingredients.
1 cup fresh ripe organic pineapple, small chunks
3/4 cup fresh organic ruby red grapefruit, small chunks
1 large ripe organic kiwi, peel and medium chunk
1 organic tangerine, peel and medium chunk, reserve peel for another recipe
1 ripe organic banana, peel and medium slice into rounds
1 small ripe organic avocado, pit and peel then medium chunk
1/2 ripe organic MEYER lemon (yes- it should be a MEYER LEMON for the mellow flavor, regular lemons are too strong and acidic for this recipe)
1/4 cup fresh organic Thai coconut meat shreds
2 empty and clean coconut shell halves
In a large bowl, mix your pineapple, grapefruit, kiwi, tangerine and banana well. In a different bowl place your avocado chunks in. With a vegetable peeler, remove the zest from the Meyer lemon into long strips. Now chiffonade the Meyer lemon zest [for each strip, roll tightly length-wise and thin slice the roll width-wise to make thin ribbons as shown above.] and reserve. Squeeze the Meyer lemon juice on to the avocado chunks and gently stir to completely coat, do not mash. Add the coated avocado to the other fruit and gently mix well, this is now your fruit mix. In each coconut half place 1/2 of the fruit mix in, it will overfill. Garnish with the coconut shreds and Meyer lemon zest ribbons as shown in the above picture. NOTE: this makes a GREAT side salad for brunch or lunch especially when served in the coconut shells–