• 2 Tomato, cut into small wedges
• 1 Lettuce, sliced
• 1 Onion, sliced
• 1 Spring onion, sliced
• 2 Radish, thinly sliced
• 1 Yellow Capsicum, sliced
• ½ Cucumber, sliced
• 300ml Coconut cream
• 1 Can corned beef
• ¼ cup Grated coconut

1
Toss all vegetables into a large serving bowl.
Distribute corned beef in the salad and pour over coconut cream.
Grate fresh coconut over the top and garnish with spring onions.
Place in chiller till ready to use.

2
Serve with rice or any of the root vegetables.
Substitute the corned beef for cooked chunky pieces of tuna, crabmeat, lobster, prawns, ham, pork etc.