Spring salad with coconut and pomegranate

Name: Spring salad with coconut and pomegranate - Vera I.
Ingredients: green salad buttercup ramsons spinach green onion a pomegranate a coconut a small teaspoon of honey lemon juice a teaspoon of mustard with natural seeds (Tecuci) a teaspo; or whichever you prefer) sea salt (or Himalayan pink) to taste

Savory - Spring salad with coconut and pomegranate by Vera I. - Recipia

I started making this salad one afternoon when I found a discounted coconut and a beautiful pomegranate. Sometimes in spring, I find wild garlic and butter lettuce at the market. I love the combination of tender greens, coconut, and pomegranate – fresh, slightly crunchy, with an unexpectedly pleasant taste. I was first inspired by a friend who had the idea of using coconut milk in the vinaigrette, which gives the dressing a unique flavor. It's one of those recipes that works well for a quick meal or on a platter when you have guests. Quick info Total time: 30-40 minutes (longer if the coconut is hard to open) Preparation time: about 30 minutes Cooking time: not required Servings: 3-4 Difficulty: medium (the difficulty mainly comes from preparing the coconut) Recipe type: seasonal salad, light lunch or side dish Ingredients green salad – 1 medium lettuce butter lettuce – a handful of leaves wild garlic – a handful of leaves fresh spinach – a handful of leaves spring onion – 2-3 stalks a pomegranate a coconut 1 teaspoon of honey lemon juice (to taste, usually from half a lemon) 1 teaspoon of mustard seeds (preferably natural, like Tecuci) 1 teaspoon of olive oil 1 teaspoon of vinegar (apple, Modena, or any preferred type) sea salt or pink salt, to taste Preparation method 1. Start with the coconut. Wash it, then look for the three holes on one side. One of them can be easily pierced with the tip of a knife. Widen the hole with a straw and drain the liquid into a small bowl using a fine sieve. 2. Wrap the coconut in parchment paper or a kitchen towel and hit it with a hammer to break it into pieces. If you don't have a hammer, you can gently hit it against a hard surface. 3. Remove the thick shell. After that, the thin shell can be removed more easily if you break the pieces into smaller fragments. Cut the obtained flesh into strips or cubes, as you like. 4. From the pieces of coconut with the thin brown part, put them in a blender along with the drained liquid from the coconut and add a cup of water. Blend well and strain to obtain coconut milk. Keep a cup of coconut milk for the vinaigrette. The remaining pulp can be used otherwise (for example, for exfoliation). 5. Move on to the pomegranate. Gently tap half of the pomegranate with a wooden spoon to detach the seeds from the white skin. Cut the pomegranate and scoop the seeds onto a plate. Squeeze the juice from the other half using a manual citrus juicer. 6. Prepare the vinaigrette. Put in a blender: a cup of coconut milk, the juice from half a pomegranate, the teaspoon of mustard seeds, lemon juice, vinegar, honey, olive oil, and salt. Blend until it becomes a smooth dressing. 7. Clean, wash, and dry all the salad leaves, spinach, butter lettuce, and wild garlic. Tear or cut them according to your preference. Slice the spring onion into thin rounds. 8. In a large bowl, combine the salad, spinach, wild garlic, butter lettuce, spring onion, coconut pieces, and pomegranate seeds. 9. Pour the vinaigrette over everything and mix gently. Serve immediately. Why I make this recipe often I make it mainly in spring when I find wild garlic and butter lettuce, but also because I think it's a special salad that turns out well almost every time. I love the texture and the fact that it's filling without being heavy. The coconut milk dressing is interesting and can be used for other salads as well. It's not a quick recipe, but it's worth it when you're craving something different. Tips and variations Tips - When opening the coconut, be careful not to cut yourself. Go slowly, don’t force it. - For coconut milk, I’ve noticed that if you use hot water, the milk comes out smoother, but here I used room temperature water. - If you want the vinaigrette to be sweeter or more tangy, adjust the proportions of honey and lemon to taste. Substitutions - If you can’t find butter lettuce or wild garlic, you can use just spinach and green salad. - In the absence of a fresh coconut, you can also try using hydrated coconut flakes, but it won’t have the same texture and taste. - For the dressing, canned coconut milk works only if it’s unsalted and as simple as possible, but it’s preferable to use homemade coconut milk. - Apple or balsamic vinegar can be replaced with any mild vinegar. Variations - For a crunchier salad, you can add sunflower or pumpkin seeds (not in the original recipe, but I sometimes add them if I have them in the kitchen). - For a spicier note, a dash of pepper works well, even though the recipe doesn’t specify. - If you don’t want to use pomegranate, you can omit it, but you will lose a lot in color and taste. Serving ideas - It works as a main salad for lunch but also as a side dish for fish or at a meal with several salads. - The leftover dressing can also be used for other combinations of greens or even over boiled vegetables. Frequently asked questions What can I do if I can’t find fresh coconut? The recipe is designed for fresh coconut, but if you can’t find it, you can try using hydrated coconut flakes and warm water for the milk. However, the texture will not be the same, and fresh coconut pieces add a special touch. Can the salad be prepared in advance? I do not recommend mixing it with the dressing until just before serving. If you want to prepare everything in advance, keep the leaves, coconut pieces, and pomegranate separate, and the vinaigrette in the fridge. Mix only at the end. How long does homemade coconut milk last? Coconut milk obtained by this method lasts a maximum of 24 hours in the fridge. It’s best to use it fresh. If left longer, it may ferment or develop deposits. Is this vinaigrette very sweet? It’s not excessively sweet. The honey just rounds out the flavor, but the pomegranate and lemon provide a tangy balance. You can always adjust the amount of honey. What greens can I use if I don’t have access to wild garlic? Other tender green leaves work too: arugula, baby spinach, or even salad mix, but wild garlic has a quite specific flavor. Nutritional values Approximately, for one serving: 180-220 kcal, with variations depending on the amount of dressing used. Proteins: about 3-4 g Fats: 10-12 g (mostly from coconut and olive oil) Carbohydrates: 18-22 g, mainly from pomegranate, honey, and greens. These are approximate values, as they vary quite a bit depending on how much coconut and pomegranate you actually use and how much dressing you use per serving. Storage and reheating Reheating this salad is not recommended, nor is long storage after it has been mixed with the vinaigrette. The leaves will quickly wilt. You can keep the dressing separately in the fridge for up to 1 day and the other cut ingredients, but do not mix until serving. Freshly assembled salad has the best texture and taste.

Spring salad with coconut and pomegranate

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