Coconut Turmeric Salad

Ok! So. I love salads. I am one of those weird people who loves vegetables and I actually order salads when going to restaurants, cause I enjoy how many ingredients are usually in there, and frankly I am too lazy to make them at home a lot of the time. As soon as I saw my inspiration recipe for this, I knew that I had to try it. It’s actually pretty simple, but packed with flavour. The dressing is delicious and really versatile. You can easily do this with any kind of protein. I felt like this needed a protein punch, but the base salad is sooooo good as is. Lots of people asked if all that I ate was salads while doing the Whole30 and I had to laugh, cause I ate a ton of food, this happened to be one of the only salads I ate and was well worth it Whole30 or not. I can’t wait for you to try this!


My Ingredients:
2 Cups Chopped Red Cabbage
1 Bag of Baby Spinach
2 Crowns Brocolli
1/2 Pack Garlic or Alfalfa Sprouts
1/4 Cup Unsweetened Coconut
1 Tbsp Olive Oil

1 Tbsp Coconut Oil
2 Chicken Breasts
1/2 Tsp Each Turmeric, Curry Powder, and Garam Masala

6 Dates soaked in a couple of Tbsp of hot water
3 Cloves Garlic
1 Tbsp Dijon
Pinch of Salt
4 Tbsp Apple Cider Vinegar
4 Tbsp Olive Oil
1 Tsp Turmeric
My Method:
Preheat oven to 400 degrees.
Chop broccoli, including stalks, into bite sized pieces, toss with olive oil, S&P, and roast for 20 minutes.
Chop cabbage finely.
Layer the salad with spinach, cabbage, sprouts, and coconut.
Heat coconut oil, add in chopped chicken, spices, S&P, and cook until brown and tender!
To make the dressing, blend the garlic, dates, and 2 Tbsp of the date water. Add in mustard, turmeric, salt, apple cider vinegar. Drizzle in olive oil until dressing comes together.

Preheat oven to 400 degrees
Serves 4


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