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warm summer salad

  • salad
  • coconut
  • Cook time
    15 mins
  • Prep time
    5 mins
  • Serving
Key Ingredients

Using fresh ingredients like zucchini, tomatoes, and lemon, this Warm Summer Salad proved to be the perfect mashup in transitioning from winter to spring.


  •         2 cups corn kernels, frozen
  •         2 cups zucchini
  •         1.5 cups cherry tomatoes, halved
  •         2 Tbsp Organic Coconut Oil with Butter Flavor
  •         ½ large lemon, juiced
  •         Arugula, as desired
  •         Basil, to taste
  •         Salt, to taste
  •         Pepper, to taste


1. Cut zucchini in half lengthwise, then chop into ½-inch pieces. Set aside.

2. Sauté corn and zucchini in Nutiva Organic Coconut Oil with Butter & Garlic Flavors on medium for 10-15 minutes.

3. Add cherry tomatoes, then sauté for another 1-2 minutes.

4. Remove from heat and add lemon, salt, and pepper.

5. Place over a bed of arugula and serve with basil as desired.

We created this Warm Summer Salad as a way to transition from winter to spring.

As we start breaking away from the warm, comfort foods and into the lighter fares, a Warm Summer Salad proved to be the perfect mashup.

You can bring the following three main ingredients to life by simply infusing them with fresh-squeezed lemon and Nutiva Organic Coconut Oil with Butter and Garlic Flavors: corn kernels, zucchini, and baby tomatoes.

Arugula is on our Eating with the Seasons: Spring list, so it made for a wonderful bed to lay the warm salad over.

Alternatively (or in combination with), you can pair this warm salad with rice for a light and fresh, spring bowl.

No matter what you choose, this Warm Summer Salad will not disappoint.

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