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This refreshing recipe combines coconut, roasted peanuts, fresh mini cucumbers, cherry tomatoes and a tangy dressing for a light but flavorful side dish.

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Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Serves: 2

Ingredients

For the Salad:

2 GREENHOUSE mini/snacking cucumbers, thinly sliced
1 cup GREENHOUSE cherry tomatoes, halved
½ cup roasted unsalted peanuts, coarsely chopped
2 tbsp chopped fresh cilantro, chopped
1 tbsp shredded coconut
2 tbsp fresh lemon juice (or lime juice)
½ tsp salt
½ tsp sugar

For the Drizzle:

1 tsp ground cumin
1 tsp olive oil
3 tbsp shredded coconut

DIRECTIONS

In a large bowl, combine the sliced cucumbers, halved tomatoes, chopped peanuts, lemon juice, salt, sugar and shredded coconut. Toss gently to combine.
For the drizzle, add olive oil to a frying pan and heat over medium high. Once warm add cumin and stir for 1 min. Add shredded coconut and heat until coconut is toasted, 3-5 mins or until golden brown.
Pour mixture over the salad, toss everything together and top with cilantro.