Coconut, Corn and Almond Salad

9 20 364
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Coconut, Corn and Almond Salad
Health Highlights


1/2 cup whole Almonds, raw (toasted)
1/2 cup Coconut flakes
1 tbsp Lemon juice
3 tbsp Margarine, non-hydrogenated
1/2 tsp Sea Salt
1/3 cup chopped Sweet onion
1 cup chopped Red bell pepper
3 cup Sweet yellow corn (kernels)
3 tbsp Thyme, fresh (chopped)


Melt the margarine in a large skillet over medium heat. Add chopped sweet red peppers and cook for 1-2 minutes. Add the corn, sprinkle with a couple pinches of salt and stir well. You want all the corn to be coated with the margarine. Cook for just a minute, stir in half the thyme, and then transfer the corn to a large serving bowl.

Just before you're ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, red onions, and citrus juice. Stir well. Season with more salt if needed. Top with the remaining coconut and almonds (and another jolt of juice if needed).

Nutrition Facts

Per Portion

Calories 364
Calories from fat 202
Calories from saturated fat 44
Total Fat 22.4 g
Saturated Fat 4.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 5.7 g
Monounsaturated Fat 10.2 g
Cholesterol 0
Sodium 458 mg
Potassium 604 mg
Total Carbohydrate 35 g
Dietary Fiber 6.5 g
Sugars 13.9 g
Protein 8.8 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 2.1

Energy sources


Meal Type(s)