original recipe: http://www.remedialeating.com/2014/08/in-the-weeds.html

I tend to toast sheet pans full of coconut monthly, dipping into the results for salads, snacks and such. Toasted chips keep their crisp bite for a month, sealed airtight. Toasting instructions can be found at the end. As for peanuts, we keep a huge tin of Costco’s excellent dry-roasted peanuts on hand. Planter’s, however, are a mighty fine substitute.*

If using the chickpeas (lovely; optional), you’ll want the full portion of dressing. Without, two-thirds is likely plenty.

Also, this overnights better than most salads, and is often my lunch, two days running. The peanuts soften, and the flavors mingle, and so the next day it’s another salad, but a very good one, still. Useful.

2 medium cucumbers

2 ears corn cut from cobs, raw, lightly cooked, or grilled-all work

1 cup (packed) toasted* unsweetened coconut chips OR

Coconut Bacon (see photo)

1 cup salted, dry-roasted peanuts**

15 oz. can chickpeas (optional)

fresh mint or cilantro (optional) I substituted a little bit of fresh dill, and a few chives for the mint/cilantro.

3 Tbs. cider vinegar or lime juice (I used lemon juice as we have fresh lemons at the moment)

3 Tbs. extra virgin olive oil

1 tsp. Salt,
freshly ground pepper

Fetch a wide, shallow bowl. Place shucked corn cob tip-side down in the center, and holding the stem end, use a sharp paring knife to shave kernels from cob, base to tip. Rotate, and continue until cob is bare. Repeat with remaining ear. Gently break up kernel clumps with fingers. Peel (or don’t; as you wish) your cucumber, and cut into 1/2″ dice. Add to bowl. Very roughly chop peanuts (just a few passes with the chef’s knife, enough to break up whole nuts, and convert some halves into quarters) and add. Add toasted, cooled coconut chips. Rinse, drain and add chickpeas, if using. Roughly chop fresh herbs, and add, if using.

Make dressing: In a lidded jar, place vinegar (or lime juice) and salt, and swirl to dissolve. Add olive oil, replace lid, and shake vigorously to emulsify. Pour 2/3 of dressing over salad, toss well, and taste. Add remaining dressing and/or adjust seasoning, to taste.

*To toast coconut chips: Preheat oven to 350°. Scatter coconut chips in a single layer on a rimmed baking sheet, and toast until golden and crisp, 8-12 minutes, shaking the sheet halfway through, to shuffle chips. Stay close. Coconut burns quickly. Remove to a plate to cool.

**No dry roasted peanuts anywhere in Alice, so I just roasted some raw ones and used those.