Shredded Coconut Kale Salad

Total Time: 15m
Servings: 2
Serving Size: 3 cups
Level: Easy
Calories: 370

Dips, Dressings, and Marinades Lunch Main Dishes Salads Side Dishes Diabetes Friendly Gluten Free High in Fiber Vegetarian

Ingredients

1 bunch lacinato kale, destemmed and sliced thin
1 tablespoon coconut oil
¼ cup unsweetened toasted shredded coconut
¼ cup raw cashews, roughly crushed
1 leek, trimmed and sliced
neutral oil like peanut or safflower or light olive oil for pan frying

For the salad dressing:

juice of ½ a lime
1 tablespoon rice vinegar
2 heaping tablespoons siggi’s coconut yogurt
1 tablespoon fish sauce
2 tablespoons sesame oil (untoasted)
sea salt to taste

Nutrition Facts per serving

Calories 370, Protein 15g, Total Fat 24g, Saturated Fat 4g, Cholesterol 0mg, Sodium 1270mg, Total Carbohydrates 32g, Sugars 9g, Fiber 9g

Preparation

Place the kale in a large bowl. Add coconut oil and massage into the leaves using your hands.

Place a medium sauté pan over medium high heat. Coat the bottom with oil, about ½ an inch deep. Once it’s hot enough to lightly sizzle, add the leeks. Cook for a couple of minutes, turning them over occasionally for even cooking, until they begin to brown. Transfer to a towel-lined plate.

Make the dressing: combine all ingredients except for oil in a small mixing bowl. Whisk while slowly adding in the oil. Season to taste with sea salt if needed.

Add the shredded coconut, the cashews and the leeks to the kale. Pour dressing over top and mix to combine.

Note: This delicious salad recipe comes from our friends at mindybodygreen.