Coconut Salad & Fizz Lunch

15th March 2021

Coconut Salad with Fizz

When looking to create a healthy lunch, Coconut isn’t the first ingredient you usually look at, but it is a delicious one, so I decided to find a recipe, altered it slightly and then pair edit with a glass of fine fizz to enjoy, either over lunch or a light dinner.

Coconut is also a great ingredient in fizz cocktails, in being able to bring the delights of a tropical paradise into your glass at home, including Caribbean Fizz Cocktails and 3 Fun & Easy Prosecco Cocktails.

Champagne Royal Riviera

Champagne Royal Riviera was created by Sara Ramirez from France and Kiron Barui from Australia, the Champagne sisters came together to create their own Champagne brand, they are both passionate about creating an amazing Champagne to be enjoyed all over the world.

They even have their own song on Spotify for you to listen to while enjoying a glass of their Champagne Royal Riviera, you can listen to it here.

Champagne Royal Riviera –  Brut Tasting Notes

Aroma – “Lovely expressive aromas of vanilla ice cream, yeasty, butter on lightly toasted bread, creamy and a touch of citrus.”

Flavour – “Creamy fizzy taste, light citrus, hints of apricot and peach flavours.”

This Champagne Won a Gold Medal in the Creamy Category at The World’s Finest Glass of Bubbly Awards 2020.

The Coconut Salad


  • Coconut
  • Radish
  • Red Cabbage
  • Lettuce
  • Spinach
  • Olive Oil
  • Crackers

How To Make It

  1. Carefully cut your coconut into small slices.
  2. Chop a radish or two into small pieces.
  3. Cut your red cabbage into slices.
  4. Tear a leaf of lettuce into small pieces.
  5. Grab a handful of spinach leaves.
  6. Place all the ingredients into a bowl and mix.
  7. Finally pour a little olive oil over your salad and place a couple of crackers on the side if you wish.

Pairing Notes – “You don’t lose the taste of the salad, each bite is given a Royal coat of light citrus and thanks to the olive oil brings out a golden fruit flavour from the Champagne. Also thanks to the olive oil and Champagne you’re left with a light touch of nuttiness in your mouth after each bite.”

Oliver Walkey

Champagne and Sparkling Wine Writer, Focused on Bringing the Exciting and Fascinating World of Bubbly to You.