About
This tender kale salad is tossed in a sweet lime dressing and served with creamy avocado, crunchy toasted coconut, pumpkin and sunflower seeds.
This is a great side salad for sharing, perfect served with pork, chicken or fish.
Ingredients
- 2 cups organic tuscan kale by organics
- 1 tablespoon lime juice, fresh
- 1 teaspoon maple flavored syrup by lakanto
- 2 tablespoon olive oil
- ¼ teaspoon salt, sea salt
- â…› teaspoon black pepper
- 1 teaspoon coconut oil
- ¼ cup unsweetened coconut flake by kroger
- 1 tablespoon, whole pieces pumpkin seeds
- 1 tablespoon, whole pieces sunflower seeds
- 1 each avocado
Instructions
- Clean the kale and tear off the leaves into bite sized chunks, discarding the stalks.
- Whisk together the lime juice, syrup and olive oil.
- Drizzle the dressing over the salad and season with salt and pepper. Use your hands to thoroughly massage the dressing into the salad leaves for a minute or two. This will help to soften the leaves. Set aside for 5 minutes to soften further.
- Melt the coconut oil in a skillet over a low/medium heat. Add the coconut flakes, pumpkin and sunflower seeds and toast gently for 3-4 minutes until warmed through and lightly golden.
- Thinly slice the avocado and add to the kale, tossing to combine.
- Scatter over the toasted coconut and seeds, tossing through the salad to serve.
Nutrition Facts
- Servings: 4
- Calories: 193.8kcal/810.8kJ (per serving)
- Fat: 18.2g (per serving)
- Carbs: 7.4g (per serving)
- Protein: 2.9g (per serving)
