This salad is my Modern Market order, on repeat. When I’m not getting the Thai Coconut Salad, I’m getting the Thai Coconut rice bowl because it’s just so good. I love the combo of sweetness from the mango salsa, mixed with the creamy peanut dressing & the kick of cilantro in every bite. It was high time that I put some work in to make this dreamy Thai Coconut salad at home so those of you that aren’t near a Modern Market Eatery could enjoy it.

Is the Thai Coconut Salad Whole or Paleo Compliant?

It can be! One of the toppings in this salad is peanuts. The dressing is also made using peanut butter. Peanuts are legumes, which are not compatible on a Whole30 or Paleo Diet, but cashews and cashew butter are an easy swap for the peanut based ingredients in the recipe.

To make the dressing Whole30 Compliant, you will also need to eliminate the maple syrup and replace with a date, blended.

What is in the Thai Coconut Salad:

This Thai Coconut Salad is a party in your mouth. Each bite is packed with flavor because there are so many delicious ingredients in the bowl. You know I love me a big ass salad, and this recipe checks the boxes X 10.

Pulled Pork or Chicken: This recipe is a great way to use up leftover pork carnitas or rotisserie chicken. Costco & a few other brands have Whole30 Compliant pulled pork in their freezer/refrigerator section that are great in taking a few cooking steps out of this recipe.
Lots of Lettuce: Spring Mix is the way to go here for a light, but nutrition crunch below your bed of toppings.
Veggies: Cucumbers, shredded carrots & pickled red onion.
Mango Salsa: This is my twist on this recipe. I also add the mango salsa to my salad when I order at Modern Market. This is a quick mango salsa made up of diced mangos, diced jalapeno, cilantro & lime juice. Not into the extra work? Just add some diced mango and call it a day – but I promise you’ll want the bite of the mango. It just takes this up a notch.
Cilantro: Herbs on your salad are the way to go for ultimate flavor.
Peanuts & Toasted Coconut Flakes: Peanuts are traditional in thai food. If you are on Whole30, swap with raw cashews. But the salty, crunchy bite is necessary for the ultimate party in your mouth. Toasted coconut because it is a that COCONUT salad, afterall.
Creamy Mango, Peanut Dressing: Made up of peanut butter, mangos (frozen or fresh), rice wine vinegar, cilantro, avocado oil, maple syrup, ginger and salt.

How to Meal Prep this recipe:

Make your mango peanut dressing in advance. Toss all the ingredients in a blender then store in an air tight container in the fridge for up to 7 days.
Prep your Mango Salsa: The longer the flavors of your salsa have to marinate together, the better. Prep this and store in the fridge for up to 5 Days.
Chop up your cucumber & pickle your onions.
Prepare four salads, using air tight containers. Place all the ingredients into the container. Store the salsa, onions & dressing separate. Add those ingredients when ready to eat!

How I serve salad to my toddler

Deconstructed, always.

Charlie is starting to like lettuce with a tiny bit of dressing so I will put a few pieces of extra crunchy lettuce on his plate. Softer pieces of lettuce are harder for him to chew and always end up spit out. So i find the crunchiest ones of the bunch.

I also serve all the toppings of the salad, separated with a little bit of dressing for dipping. Make it fun! Show your kiddo how to dip and it can be a fun game.

Let them explore. Charlie is always drawn to my plate, so I let him enjoy bites when he asks. If he is interested in something in my bowl, I let him use his utensils to get it and try it. Sometimes eating off mommy or daddy’s fork is more fun too!

If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap a picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!