Strawberry Coconut Kale Salad

8/14/2017

Strawberry Coconut Kale Salad

Does this salad just scream summer or what!? It's packed with a whole bunch of my favorite ingredients and it's definitely become a go-to meal in my kitchen. If anyone else has tried the Strawberry Coconut Kale Salad from Whole Foods, then you already know how delicious these ingredients are together. But I must say, as much as I love the Whole Foods version, I like this one even more because of the nice crunch from the red cabbage and sliced radishes, and we all know everything is just better with avocado added to it. 

Ever wonder why kale salads always seem so much better when you order them at a restaurant? Until I learned the tricks to the perfect kale salad at home, mine always turned out kind of bitter and tough. Here are a few things you can do to get a delicious result every time. 1. Remove the stems. Those are bitter and tough to chew, so stripping the leaves off or cutting the stem out is definitely worth the extra work. 2. Chop it small! No one likes huge pieces of kale in their salad - the smaller, the better. 3. MASSAGE the kale. Like most people, kale is a better version of itself after a good massage. All you have to do is drizzle the chopped kale with some olive oil, then get your hands in there and get to work. It will break down after a minute or so and become much more tender and delicious! 

This salad can be enjoyed as is for a vibrant and healthy vegetarian meal or you can add your favorite protein on top. I really love to combine it with wild salmon for a hearty, fresh, and filling lunch or dinner. By the way, if you're wondering how I cooked the salmon pictured above - it literally couldn't be easier! I just drizzle the fillet with avocado oil and sprinkle it with salt and pepper, and then place it under the broiler on medium for about 6-8 minutes depending on the thickness. Can't go wrong either way!

Strawberry Coconut Kale Salad
2 large bunches of organic tuscan kale, stalks removed, and leaves thinly chopped
1/4 cup unsweetened shredded coconut, toasted
1 cup shredded red cabbage
3 Easter radishes, thinly sliced
1 cup organic strawberries, sliced
1 large avocado, sliced or cubed
1/4 cup sliced almonds
1 tbsp extra virgin olive oil
optional: edible flowers if you're feeling extra feminine and fancy!

Dressing:
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp champagne vinegar
salt & pepper to taste

Serves 4.

1. Place shredded coconut in a small skillet on the stove over medium heat. Cook, stirring frequently until the coconut becomes a nice golden brown, about 2-3 minutes. Remove from pan and set it aside to cool. (Or shortcut, buy shredded coconut that's already toasted!)
2. Strip the kale leaves from their thick stems. Discard stems and finely chop kale.
2. Place chopped kale into a large bowl with 1 tbsp extra virgin olive oil. Massage the kale until it becomes tender. 
3. Add all other ingredients. 
4. In a separate bowl, whisk together dressing ingredients. Season to taste with salt and pepper.
5. Pour dressing over salad and toss well. Enjoy!