Kale Salad with Strawberries and Coconut - Bravabod
Recipes

Kale Salad with Strawberries and Coconut

Valentina

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

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Freeze For Not recommended

Best by 3-4 days


Shopping List
    For the Kale Salad
  • 1 small head kale (about 5 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
  1. Step 1: Stir together the vinaigrette ingredients in a small bowl. Set aside.
  2. Step 2: Rinse and dry the kale. Remove the hard, fibrous stems from the kale and chop the remaining leaves into bite-sized pieces.
  3. 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.
  4. Step 4: Add the strawberries, cashews, coconut, and dried cranberries to the kale. Pour in some of the vinaigrette and toss to combine.
  5. 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 small head kale (about 5 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:

4 Servings

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Takes 1 min