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.
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
- 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.
