This is one of most sumptuous salad as it has boiled peanuts and coconut. It is a salad of all seasons, but since new peanut harvest hits the market in late autumn/winters, it is a must have to enjoy the freshness of new peanuts. The presence of good fats from coconut and peanut prevents bloating which many other salads can cause sometimes. Coconut makes it a must have salad for people struggling with allergies. We are using fresh coconut for this recipe. The freshness of ingredients and oozing of juices from fresh coconut makes it a very delicious and a visual treat.
So, here is the recipe for dairy-free, gluten-free boiled peanut salad.

Ingredients (for 2-3 Pax):
1. Boiled peanuts- 1 cup
2. Fresh coconut – 1/2 cup (finely grated)
3. Cucumber – 1 cup (finely chopped)
4. Grapes- 1 cup
5. Lime/lemon
6. Salt – to taste
7. Black pepper- 1/2 tsp
8. Coriander/ mint leaves – 1/2cup

Recipe:

1. Add all the ingredients in a big bowl.

2. Add salt, black pepper, lemon juice, mint and coriander leaves and toss everything together.
3. Leave it for 10-15 minutes for coconut milk to blend with rest of the ingredients.

This salad is a meal in itself. You can add 1/4 cup of rice to make it more filling.Pomegranate can be added along with grapes to give more flavours to the salad. To boil peanuts, add peanuts in 3 times water with 1/2 tsp salt. Let the ingredients boil until peanuts can be easily broken. Peanuts will start losing their vibrant colour when they are cooked.