Coconut Carrot Salad with Grapefruit and Green Apples
Ingredients
1 Grapefruit, peeled and quartered
1 Green Apple, cored and quartered
3 large Carrots, well scrubbed or peeled
¼ cup Organic Coconut Flakes, unsweetened
2 tablespoons Coconut Cream Concentrate (optional)
1 teaspoon Ginger, freshly grated, or to taste
Nutmeg, freshly ground, to taste
½ teaspoon Sea Salt, or to taste
Prunes, minced
Directions
If a “creamier” salad is desired, put the coconut cream concentrate into the processor first-thing
1. Add to a food processor and pulse the peeled orange to a large dice using the S blade
2. Add the apple and pulse to a medium dice
Adding the apple to the orange, instead of the other way around, keeps the former from browning
3. Carefully remove the S blade, using a spatula to clean it into the processor bowl
4. Without removing the fruit, swap in the shredder attachment
5. Shred the carrots on top of the fruit
6. Transfer the processed ingredients into the serving or storage bowl, and add the coconut, spices and prunes
7. Use the spatula to mix evenly
This salad is best left to sit for a while before serving
You could double the recipe and still do it in a single batch, but don’t store it more than a few days; the apples will brown