Senegalese Coconut Avocado Pineapple Salad

Senegalese Coconut Avocado Pineapple Salad

When you are searching for a recipe that is fresh, new and conforms to your dietary restrictions, it can be tough to find something that meets your criteria. This is especially true when you are doing a fast or a cleanse. Many people are eating raw vegan diets for better health. A raw vegan diet is not about what you eat; it’s about how the food is prepared. Raw means food that is not cooked to temperatures exceeding 104 degrees. Raw advocates say that cooking vegetables and fruits eliminates most of the important vitamins, minerals and enzymes in the food. Tennis star Venus Williams turned to a raw diet after she was diagnosed with Sjögrens Syndrome in 2011 and is still going strong on the tennis court at age 35.

A raw diet incorporates fruits and vegetables, nuts and nut pastes, grains and legume sprouts, seeds, herbs, plant oils and fresh juice (mostly organic if possible). Many people report losing weight on a raw vegan diet because you eat more fiber and your body is running on clean foods rather than over-processed carbohydrates. You will see an increase in energy if you go raw vegan, even if you just spend a week trying the diet to help you with a juice cleanse or to jumpstart your weight loss program. Just be aware of the food you are eating and try to get enough protein and important vitamins for your health.

This Senegalese Coconut Avocado Pineapple Salad is a raw vegan recipe that is delicious and good for your body. You do not need to be a vegetarian, vegan or raw acolyte to enjoy the benefits and the flavor of this energizing salad. This recipe is based on the flavors and ingredients of Senegal. Senegal is a West African country whose cuisine incorporates North African, Portuguese and French influences. Coconut is the secret ingredient in this dish. Coconut is used all over the continent in all kinds of dishes, from traditional fish preparation to desserts.

What You Need

½ pineapple peeled and cubed
2 avocados pitted and cut into chunks
½ jalapeno pepper minced
⅓ cup chopped parsley
3 tablespoons of freshly grated coconut
1 orange segmented and juiced
1 lemon juiced
¼ teaspoon of salt

Directions: Peel and cube fresh pineapple. It is not recommended to use canned pineapple slices or chunks. It is important that you find the freshest pineapple available in your local area. Next take two avocados and remove their pits. It is easy to remove the pits with either a spoon, which you use as a scoop, or with a knife. Cut the avocados into chunks and toss with the pineapple.


Next add your jalapeno pepper, chopped parsley, grated coconut, orange juice, lemon and salt. Toss to coat and serve. The jalapeno pepper gives the salad a little kick, but you can skip this ingredient if you do not like heat! Sometimes I add a teaspoon of grated fresh ginger rather than the pepper. I also substitute cilantro for parsley.

If you want to get creative, you can use other fruits instead of pineapple. I like papaya, which is another staple of African cuisine.


  1. Ellen

    This looks like a great recipe. Can’t wait to try it, definitely adding cilantro instead of parsley. I think the flavor will be awesome.

  2. Stella Ann Martin

    This looks so delish !I can’t wait to taste how the flavors will mix together.

  3. Skip

    Very wonderful flavors. I have added to my list for this week. Really neat to make something raw for a change.

  4. raw vegan

    As a raw vegan mama, i’m always looking for new and healthy recipes. Good for you of finding Senegalese Coconut – other cultures have so much to teach us.

  5. Hew

    The African diet is wonderful and features many things we do not think to pair together, like avocado and coconut.

  6. Josh G

    I truly enjoy how much effort you put into giving these recipes context, especially the ones from overseas.

  7. Madden

    The flavors here are quite similar to Malaysia.

    • No Name

      I was thinking the same thing. I ate a very similar salad in Malaysia last year. Can’t wait to give this a test run!

  8. Jalapeno

    Obviously I’m a huge fan of jalapeños and anything to give food some heat. This combined with the cool properties of the coconut and avocado are enough to make a molecular gastronomy fan swoon.

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