Veggie Stir-Fry Salad


1 tablespoon coconut oil

1 cup broccoli florets

1 cup sliced carrot

1 cup cauliflower florets

1 cup celery chopped

1 cup red bell pepper coarsely chopped

1 cup peas

½ cup pecans

¼ cup shredded coconut

1 head iceberg lettuce chopped


Preheat oil in a large skillet over medium‐high heat. Add broccoli, carrots, cauliflower, and celery. Cook for 2 minutes, stirring frequently. Add all remaining ingredients and cook until thoroughly warmed. Remove from heat and toss with lettuce. Serve hot.

Makes 4‐6 servings


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