Hemp, flax and macadamia oils are good choices for salads. The trouble with these is that they’re very unstable and need to be kept refrigerated. If you buy them at the supermarket, they’ll probably already be rancid. Heating them destroys them like with olive oil, though that’s at least stable at room temperature.
Other seed oils, e.g. sunflower, are hard to find unprocessed, but are too high in omega-6s anyway, so aren’t worth the effort/expense. Any of these seed/nut oils could potentially give a reaction to some people too.
Duck/goose fat is good for a stable roasting fat when a coconutty taste isn’t wanted. Ghee is suggested on the foods list too. It makes a good replacement for butter and is safer to use than olive oil for sautéing.