Ingredient
1/2 cup coconut cream (made at home as described here, or out of the box)
3 cups green beans, washed and thinly sliced
3/4 cup finely diced tomatoes
3/4 cup peeled and thinly sliced ​​cucumbers
1/2 cup unsweetened coconut flakes
1 very thinly sliced ​​jalapeno pepper, seeds removed
the juice of a lemon
salt and pepper to taste
Preparation!
In a pan of simmering water, lightly blanch the green beans by soaking them in simmering water for about 1 minute. Then strain to remove, and cool by running cool water over them.
Combine green beans, diced tomatoes, cucumber, jalapeño and coconut flakes in a large bowl.
In another bowl, mix the coconut cream with the lemon juice, and a little salt and pepper whisk with a fork and adjust the ingredients to your taste, adding more salt / etc. if necessary!
Throw the vinaigrette into the salad and toss to coat.
Store in the refrigerator for at least an hour to relax and allow the flavors to blend.
ENJOY!