Senegalese Coconut Avocado Pineapple Salad

When you are searching for a recipe that is fresh, new and conforms to your dietary restrictions, it can be tough to find something that meets your criteria. This is especially true when you are doing a fast or a cleanse. Many people are eating raw vegan diets for better health. A raw vegan diet is not about what you eat; it’s about how the food is prepared. Raw means food that is not cooked to temperatures exceeding 104 degrees. Raw advocates say that cooking vegetables and fruits eliminates most of the important vitamins, minerals and enzymes in the food. Tennis star Venus Williams turned to a raw diet after she was diagnosed with Sjögrens Syndrome in 2011 and is still going strong on the tennis court.

A raw diet incorporates fruits and vegetables, nuts and nut pastes, grains and legume sprouts, seeds, herbs, plant oils and fresh juice (mostly organic if possible). Many people report losing weight on a raw vegan diet because you eat more fiber and your body is running on clean foods rather than over-processed carbohydrates. You will see an increase in energy if you go raw vegan, even if you just spend a week trying the diet to help you with a juice cleanse or to jumpstart your weight loss program. Just be aware of the food you are eating and try to get enough protein and important vitamins for your health.

This Senegalese Coconut Avocado Pineapple Salad is a raw vegan recipe that is delicious and good for your body. You do not need to be a vegetarian, vegan or raw acolyte to enjoy the benefits and the flavor of this energizing salad. This recipe is based on the flavors and ingredients of Senegal. Senegal is a West African country whose cuisine incorporates North African, Portuguese and French influences. Coconut is the secret ingredient in this dish. Coconut is used all over the continent in all kinds of dishes, from traditional fish preparation to desserts.

What You Need

½ pineapple peeled and cubed
2 avocados pitted and cut into chunks
½ jalapeno pepper minced
⅓ cup chopped parsley
3 tablespoons of freshly grated coconut
1 orange segmented and juiced
1 lemon juiced
¼ teaspoon of salt

Directions: Peel and cube fresh pineapple. It is not recommended to use canned pineapple slices or chunks. It is important that you find the freshest pineapple available in your local area. Next take two avocados and remove their pits. It is easy to remove the pits with either a spoon, which you use as a scoop, or with a knife. Cut the avocados into chunks and toss with the pineapple.

Next add your jalapeno pepper, chopped parsley, grated coconut, orange juice, lemon and salt. Toss to coat and serve. The jalapeno pepper gives the salad a little kick, but you can skip this ingredient if you do not like heat! Sometimes I add a teaspoon of grated fresh ginger rather than the pepper. I also substitute cilantro for parsley.

If you want to get creative, you can use other fruits instead of pineapple. I like papaya, which is another staple of African cuisine.

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