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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.

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
  1. Prepare the Salad: Wash and dry the garden greens. Shred the red cabbage. In a large bowl, combine the greens, cabbage, cranberries, and almonds.
  2. Make the Dressing: In a small bowl, whisk together the olive oil, CÓCOES Vinegar, CÓCOES Aminos, CÓCOES Syrup, and black pepper until well combined.
  3. 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).
  4. Serve: Enjoy the CÓCOES Salad immediately for peak freshness.