SERVES 4–6
When I think of perfect summer salads, Coconut Ceviche is at the top of the list. It’s refreshing, colorful, nourishing, and filling. Loaded with healthy fats and fiber from the coconut meat and avocado, just one small bowl will leave you feeling completely satisfied. It takes a bit of effort to open the coconuts and scoop out the meat, but it’s well worth it. The tomatoes and citrus provide high doses of vitamin C, as well as loads of antioxidants. Cilantro, one of our favorite herbs ever, has a citrusy flavor that tops this dish off perfectly. Studies have shown that cilantro has a detoxifying effect on the blood. I like to add fresh or frozen mango to this dish. The mango takes it to the next level, particularly on a hot summer day. Serve Coconut Ceviche on avocado halves; scoop it up with tortilla chips, like a salsa; or just simply eat as is.
3 young coconuts
¼ cup lemon juice
¼ cup lime juice
1 cup chopped tomatoes
¼ cup diced red onion
½ tsp. Himalayan pink salt, or to taste
½ cup chopped cilantro
1 avocado, peeled, pitted, and cubed
½ cup fresh or frozen mango cubes (optional, but oh so good!)
1 To open the coconuts: Place a coconut on its side. Shave the husks off the top point with a very sharp knife. Whack the sharp edge of the knife around the top of the coconut until you form a circle. Pry it open with a butter knife and pour the coconut water into a glass or jar; it is the sweetest water you will ever taste and is high in electrolytes, so be sure to keep it for drinking.
2 With a spoon, scoop the young coconut meat out of the shells and rinse well. Cut the coconut meat into small squares and place in a bowl.
3 Add in the lemon and lime juices and mix well.
4 Toss in the chopped tomatoes, diced red onion, and salt.
5 Cover and chill until serving time. Just before serving, toss in cilantro, avocado, and mango cubes. This salad will help you beat the heat!
For easy-to-follow visuals on opening a coconut, see the tutorial video “How to Open a Coconut” on Victoria’s The Yoga Plate YouTube channel.
