Ingredient!
1/2 cup coconut cream (made at home as described here or out of the can)
3 cups washed and thinly sliced green beans
3/4 cup finely diced tomatoes
3/4 cup peeled and thinly sliced cucumbers
1/2 cup unsweetened coconut flakes
1 very finely cut jalapeno pepper, seeds removed
juice of a lemon
salt and pepper to taste
Preparation!
In a pot of boiling water, the green beans blanch easily by dipping them in the simmering water for approx. 1 minute. Then strain to remove, and cool by running fresh water over them.
Combine green beans, diced tomatoes, cucumber, jalapeno and coconut flakes in a large bowl.
In a separate bowl, combine the coconut cream with the lemon juice and a bit of salt and pepper whip with a fork and adjust the ingredients to your liking, adding more salt / etc. if needed!
Toss dressing in salad and mix to coat.
Store in the refrigerator for at least an hour to relax and let the flavors blend.
ENJOY!