Young Coconut Pulp Salad

Name: Young Coconut Pulp Salad
Total time: 30 min
Yield: 4
Ingredients: 500 g of fresh young coconut pulp, cut into wedges; 1 1/2 tablespoons of salt; 1/2 cup of fresh green peas (75 g); 3 medium tomatoes (360 g), seeds removed, cut into cubes; 2 tablespoons of lime juice; 1/4 cup of olive oil (60 ml); 2 tablespoons of chopped parsley; 2 well-cooked eggs, diced; 8 black olives, pits removed, cut in half lengthwise

1
500 g of fresh young coconut pulp, cut into wedges
2
1 1/2 tablespoons of salt
3
1/2 cup of fresh green peas (75 g)
4
3 medium tomatoes (360 g), seeds removed, cut into cubes
5
2 tablespoons of lime juice
6
1/4 cup of olive oil (60 ml)
7
2 tablespoons of chopped parsley
8
2 well-cooked eggs, diced
9
8 black olives, pits removed, cut in half lengthwise

Ingredients

1
500 g of fresh young coconut pulp, cut into wedges
2
1 1/2 tablespoons of salt
3
1/2 cup of fresh green peas (75 g)
4
3 medium tomatoes (360 g), seeds removed, cut into cubes
5
2 tablespoons of lime juice
6
1/4 cup of olive oil (60 ml)
7
2 tablespoons of chopped parsley
8
2 well-cooked eggs, diced
9
8 black olives, pits removed, cut in half lengthwise

Directions

1
In a medium saucepan, place the young coconut pulp
2
Cover with 6 cups of water (1.4 liters) and season with 1/2 tablespoon of salt
3
Cover the saucepan and cook over low heat until the coconut is tender (about 20 minutes)
4
Drain and reserve
5
While that's cooking, in a small saucepan, place the green peas
6
Cover with 2 cups of water (480 ml) and cook over high heat until they're tender but still firm (about 10 minutes)
7
Drain
8
In a large salad bowl, combine the reserved young coconut pulp, green peas, and tomatoes. Reserve
9
In a small bowl, mix well the lime juice, olive oil, parsley, and remaining salt
10
Pour this dressing over the reserved salad and toss to combine
11
Distribute the egg and olives on top and serve immediately
12
216 calories per serving