Coconut, Corn and Almond Salad

Coconut, Corn and Almond Salad

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 4
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Ingredients


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)

Instructions


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 386  
Calories from fat 206  
Calories from saturated fat 46  
Total Fat 22.8  g
Saturated Fat 5.1  g
Trans Fat 0.1  g
Polyunsaturated Fat 5.7  g
Monounsaturated Fat 10.4  g
Cholesterol 0  mg
Sodium 468  mg
Potassium 615  mg
Total Carbohydrate 36  g
Dietary Fiber 6.3  g
Sugars 14.6  g
Protein 9.2  g

Dietary servings

Per Portion


Meat Alternative 0.5
Vegetables 2.2

Energy sources


Pygal 37% 460.791400786 160.753656267 53% 312.850955713 251.489541965 10% 354.196467543 111.129622555 37% 53% 10% Carbohydrates Fat Protein
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