6.29.15

The coconut obsession is very real and we’re ready to take things to the next level! You can make endless incredibly healthful and delicious recipes using coconut water, butter, meat, oil — or so we’re learning from the new cookbook Coconut Kitchen. Raw chef and lifestyle guru, Meredith Baird is helping us discover everything about the tropical nut (actually, it’s a hybrid of a fruit and nut – you’ll learn that in the book) and we’re ready to learn it all. 

We loved discovering the simple, workable recipes in Meredith’s first book, Everyday Raw Detox and now we’re ready to dive head first into recipes like this coconut Caesar salad and the other easy-to-execute, deeply nourishing dishes from the book. Here’s Meredith with more on the recipe…

This salad can be served as a romaine “wedge,” inspired by restaurant platings. You can also use romaine hearts or any other crisp lettuce. Oil-cured or sun-dried olives are best, but you can dehydrate pitted olives to get the same effect. The concentrated salty flavor of dulse seaweed makes an excellent substitution for the anchovies that are traditionally found in Caesar salad. Dulse is rich in minerals and is an excellent source of protein. The dressing is great on its own and also makes a delicious dip for crudités.

Coconut Caesar with Romaine, Dulse, and Cured Olives
Makes 2 – 4 servings

Ingredients:

For the dressing:
1/2 cup young Thai coconut meat
1/3 cup lemon juice
1 clove garlic
2 Tbsp white miso
1/2 tsp black pepper
1 tsp dulse flakes or finely chopped dulse
1 tsp apple cider vinegar
1-2 Tbsp water, or more as needed
1/2 Tbsp nutritional yeast (optional)
1–2 Tbsp olive oil (optional)
1/4 cup pine nuts, or 1/4 of an avocado (optional)*

For the salad:
2–3 small heads or 1 large head of romaine lettuce
1/2 cup chopped dulse or dulse flakes
1/4 cup sun-dried or oil-cured kalamata olives, pitted and chopped

* The addition of pine nuts or avocado will make a thicker, creamier dressing.

Directions:

For the dressing:
Blend all dressing ingredients together until smooth.

For the salad:
Slice romaine hearts on the bias. In a large bowl, gently toss lettuce with dressing, making sure to fully coat leaves for a wedge-style salad. Garnish with chopped olives and dulse. Try tearing leaves and tossing all ingredients together for a more traditional Caesar salad presentation.


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  1. So excited to see Chef Meredith here! Her cookbooks are some of my absolute favorites. Accessible and delicious recipes. So excited for this!

    CMMP | 06.29.2015 | Reply
  2. Mmmm This sounds amazing!! I have been wanting to try a vegan twist on the classic caesar salad, I will definitely try this one 🙂 Thanks for sharing!

  3. So exciting to see this sort of innovation with coconut recipes. It looks divine. I can’t wait to try it. I was wondering what your preferred combo of nuts/avocado/oil/nutritional yeast is Meredith/Chalkboard team? ❤️

    Hannah-Phoebe | 08.29.2015 | Reply


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