• thumbnail image 1
Print to PDF

Print recipe

Green Salad with a Coconut and Cultured Vegetable Vinaigrette



5 portion(s)

Green Salad

  • 100 g Baby Kale leaves
  • 100 g Baby Spinach Leaves
  • 100 g Green Butter Lettuce leaves

Coconut and Cultured Vegetable Vinaigrette

  • 100 g Raw Virgin Coconut Oil
  • 100 g extra virgin olive oil
  • 120 g freshly squeezed orange juice
  • 60 g freshly squeezed lime juice
  • 2 tablespoons Cultured Vegetable Juice/Liquid
  • 1/4 teaspoon sea salt
  • 1 pinch cayenne pepper
  • 1 Shallot stalk, roughly chopped


  • Cultured Vegetables

Recipe's preparation

    Green Salad
  1. Wash and dry all salad leaves and place into a serving bowl.

  2. Coconut and Cultured Vegetable Vinaigrette
  3. If Coconut Oil is solid place cocnut oil into mixing bowl and melt

    2 min/37 degrees/speed 2.  If Coconut oil is liquid skip this step.

    Place all other ingredients into mixing bowl and blend 15 sec/speed 9.

    Pour  about half a cup of vinaigrette over green salad and toss. Garnish with cultured vegetables as desired.


Accessories you need



Store left over viaigrette in the refrigerator. Good dressing for all sorts of salads, also good over grilled fish.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.