Coconut Watermelon Salad Recipes

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WATERGATE SALAD WITH COCONUT



Watergate Salad with Coconut image

Cool and creamy, great for summer and holidays. Kids love to make and eat this! HINT: Have them decorate the top with cherries and coconut to look like a face!

Provided by lily

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

1 (3.4 ounce) package instant pistachio pudding mix
1 (20 ounce) can crushed pineapple, drained
1 ½ cups miniature marshmallows
1 (12 ounce) container frozen whipped topping, thawed
½ cup flaked coconut
½ cup maraschino cherries, drained

Steps:

  • In a large bowl, combine pudding mix and pineapple; mix well. Add marshmallows and 3/4 of the container of dessert topping (add more to get a creamier consistency). Toss in the coconut; mix well. Transfer to a serving dish and top with halved cherries and any extra coconut. Chill for at least an hour before serving. Will be good the next day.

Nutrition Facts : Calories 372 calories, Carbohydrate 61.3 g, Fat 11.5 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 11 g, Sodium 262.8 mg, Sugar 40.5 g

TOMATO-WATERMELON SALAD WITH TURMERIC OIL



Tomato-Watermelon Salad with Turmeric Oil image

Make sure your watermelon and tomatoes are room temperature: If they're too cold, they'll make the spiced coconut oil seize.

Provided by Anna Stockwell

Categories     Bon Appétit     Salad     Melon     Watermelon     Feta     Tomato     Cumin     Soy Free     Vegetarian     Wheat/Gluten-Free

Yield 4-6 servings

Number Of Ingredients 9

1/4 cup virgin coconut oil
1 tsp. coarsely crushed peppercorns
1 tsp. coarsely crushed coriander seeds
1/2 tsp. cumin seeds
1/2 tsp. ground turmeric
1/4 large seedless watermelon (about 3 lb.), preferably yellow, rind removed, flesh cut into 1/2" pieces (about 4 cups)
2 medium or 1 large heirloom tomato, cut into 1/2" pieces
8 oz. mild French feta, cut into 1/2" pieces
Flaky sea salt

Steps:

  • Heat coconut oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes. Let turmeric oil cool slightly.
  • Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with salt.

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