November 22nd, 2024
Recipes
Kale Salad with Strawberries and Coconut
Valentina P
- Difficulty
•
- Time 20"
Massaged kale salad with juicy strawberries, cashews, cranberries, shredded coconut, and a lemon olive oil dressing. Sweet, a little salty, and so good.
How To MakeDiet Type: Paleo
Shopping List
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For the Kale Salad
- 1 head kale (about 6 handfuls)
- 1 cup fresh strawberries, chopped
- 66666667/100000000 cup roasted salted cashews (about 4 ounces)
- 6 tablespoons unsweetened shredded coconut
- 6 tablespoons dried cranberries For the Lemon Vinaigrette
- 6 tablespoons extra-virgin olive oil
- 4 tablespoons lemon juice
- 2 tablespoons honey (or date syrup)
- salt and pepper, to taste
Instructions
- Step 1: Stir together the vinaigrette ingredients in a small bowl. Set aside.
- Step 2: Rinse and dry the kale. Remove the hard, fibrous stems from the kale and chop the remaining leaves into bite-sized pieces.
- Step 3: Transfer the kale to a mixing bowl. Pour in a splash of the vinaigrette and use your hands to massage the dressing into the leaves until they soften, about 15 seconds.
- Step 4: Add the strawberries, cashews, coconut, and dried cranberries to the kale. Pour in some of the vinaigrette and toss to combine.
- Serve: Enjoy with extra vinaigrette on the side.
Recipe Notes
Note 1: If fresh strawberries are unavailable, substituted with an equal amount of another berry, such as blackberries.
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Kale Salad with Strawberries and Coconut
PT20M 1 head kale (about 6 handfuls) 1 cup fresh strawberries, chopped 66666667/100000000 cup roasted salted cashews (about 4 ounces) 6 tablespoons unsweetened shredded coconut 6 tablespoons dried cranberries 6 tablespoons extra-virgin olive oil 4 tablespoons lemon juice 2 tablespoons honey (or date syrup) salt and pepper, to taste Gluten Free Paleo Vegan 4 Servings
Ingredients:
