Instructions

1. If using frozen cherries, plan a little ahead. You’ll want to thaw them until just slightly frosty in the fridge. 
   
   
2. You can pull the slightly frosty cherries out of the fridge and put them on the counter while you prepare the rest of the salad. (15-20 minutes on the counter will be fine for histamine levels.) 
   
   
3. That should be enough time to get them to the right consistency and keep histamine levels low, too. If you leave them in the fridge overnight, the histamine levels will rise more. 
   
   
4. In a medium bowl, make the creamy dressing by combining coconut cream, salt, and, if tolerated, lemon juice. 
   
   
5. I use an apple corer to core the apples. I find it wastes less of the apple this way. You can just use a knife if you prefer. 
   
   
6. Core the apples then dice them. 
   
   
7. If using fresh cherries, remove stems. Cut in half and remove seeds. 
   
   
8. If you are using frozen cherries, cut them in half if they are whole. 
   
   
9. Slice celery into small, thin pieces.
   
   
10. Do a rough chop of the pecans.
11. Add the diced apples, chopped celery, halved cherries, and pecans to the dressing. 
    
    
12. Stir until combined. 
    
    
13. Choose how you want to serve. If you’re going traditional, lay down some clean, fresh lettuce leaves on a plate. Then, scoop the salad right on top of the lettuce leaves. 

Ideas for add-ons

You can also add chicken to this recipe for variety. Just add some cooked, chopped chicken breast to the salad ingredients.

Not all foods are created equal.
Eat well. Stay awesome!