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Lilly’s Table

 
 
Squash in Coconut Milk
Coconut Crusted Salmon
© Lillys-Table.com Photo of Coconut-Kale Salad
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Coconut-Kale Salad

from Coconut Salmon & Squash with Coconut Kale Salad, the Week of January 15, 2017.
View the previous or next recipe for this meal.

There is an almost dry, intriguing texture to this flavorful salad. If you prefer it a bit ‘wetter’ add in more of the orange juice & olive oil, but sample it in its ‘dry’ state first to see what you think.

Ingredients

  • 2 tablespoons orange juice
  • 2 tablespoons olive oil, extra virgin
  • 2 tablespoons lime, juice, add the zest if desired
  • ½ teaspoon ginger, ground
  • ½ teaspoon cinnamon
  • ½ teaspoon smoked paprika, optional
  • ½ teaspoon salt
  • 1 bunch kale, washed and dried well
  • 1 carrot, finely shredded
  • 1 cup coconut, unsweetened & finely shredded
  • ½ cup dried cranberries, or golden raisins
  • ¼ cup sesame seeds
  • ¼ cup sunflower seeds, roasted

Serving Size: 4 People

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Preparation Instructions

Whisk together the dressing in a large salad bowl: orange juice, olive oil, lime, ginger, cinnamon, smoked paprika, and salt.

Stack and roll up the kale. Thinly slice and mince the kale. Shred the carrot.

Add the veggies to bowl along with the coconut, cranberries, sesame seeds and sunflower seeds. Toss and serve. It will last for a couple days in your fridge as well.