Coconut-Tuna Walnut Salad
|Coconut-Tuna Walnut Salad|
|Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy|
Remember a good cook doesn’t always follow a recipe perfectly. Creativity plays a big part. I was using a traditional recipe for years and decided to TRY something different with ingredients I had available. Hope you enjoy this one and I dare you to try a new spice.
- 1 - 2 (7 oz) cans tuna
- 1/2 cup roasted walnuts, chopped (Roast for 10 minutes on cookie sheet at 350. Cool, then chop.)
- 1/2 cup coconut flakes
- 1/2 teaspoon fresh peppermint – finely chopped
- 1 apple - peeled and diced small
- Salt to taste
- 1/2 to 1 cup Plain Yogurt
- 1/2 cup raisins
- 1/2 cup mayonnaise*
Mix all ingredients. Serve immediately or chill, then serve over spring mix, romaine, or in 1/2 avocado. Delicious, fresh, different.