Coconut Kale Salad {with Coconut-Lime Vinaigrette}

by Chrissy


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It’s June which means that Summer is pretty much here and that makes me so giddy.

Especially, Summer in Southern California. I haven’t lived elsewhere for the summer, but I can’t imagine it getting any better than this.

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Let me share a few of my favorite summer things:

Sunshine. Warm ocean water (not to be confused with the stingrays/jellies that come with it). Luscious summer berries and sweet stone fruit in season. My Momma’s hot peach cobbler. Beach boardwalk bike cruises. Bathing suit and sandals. Daylight until 8pm. BBQs. Traveling.

I suppose refreshing salads should be added to that list. With a house that heats up with the weather, sometimes turning on the oven sounds terrible. Most times a fresh salad full of hearty toppings will do the trick.

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This salad is my latest obsession.

In order to wilt the kale and make it a little easier to eat, rather than sautéing (thus, avoiding the stove), I massaged some lime juice and coconut oil into the leaves, before dressing it. This process leaves the kale softer, silky and overall a little more palatable.

Also, it’s fun to play with your food :).

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After the kale is prepared, simply throw on the shredded coconut, avocado and dressing. Flavorful, simple and healthy!

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This superfood salad will have you reeling.

Especially, if it is served with a nice lime wedge for a fresh squeeze over the top. We are lime lovers over here in the LYK, so this is necessary.

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This coconut-lime dish is such a refreshing appetizer or meal. It’s easy to transport, dressed and ready to go, as you won’t have to worry about the leaves wilting. Great for picnics, BBQs, Potlucks or an everyday office lunch, this kale salad will be your new Summertime friend.

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Since we’re talking picnics here, my beautiful and talented friend, Lindsey, joined me for an amazing Mumford & Sons concert, and this little salad sustained us through it all.

She has a heart of gold and is quite the fashionista, so for creative tips, tricks and fashion finds, check out her blog.

This is the second time that we have seen Mumford and Sons, and although both shows were beyond amazing, this one might have been slightly better because of our pre-show picnic.

Their voices are DREAMY. If you get a chance to see them live, do it. Lindsey and I will be booking round 3, as soon as they tour back this way again.

So, dear Mumford… I will wait, I will wait for you!

So, what are you waiting for? Dig in for the perfect bite.

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Coconut Kale Salad {with Coconut-Lime Vinaigrette)

Print Recipe!

Serves 2-3

Ingredients:

For the dressing:

1 1/2 Tbsps, plus 1/2 Tbsp coconut oil, melted
2 Tbsps, plus 1 Tbsp fresh lime juice
1/4 tsp black pepper
1/4 tsp salt
1  1/2 tsps honey

For the salad:
4 cups kale, de-stemmed and chopped
3 Tbsp shredded coconut, unsweetened
1 avocado, cubed

Directions:

Chop kale into bite-sized pieces, place in a mixing bowl and drizzle with ½ Tbsp coconut oil and 1 Tbsp lime juice. Massage the kale with hands for 1-2 minutes, until kale is slightly wilted.

Whisk to combine 1 1/2 Tbsps coconut oil, 2 Tbsps lime juice, salt, pepper, and honey. Drizzle over prepared kale, coconut, avocado and toss well to combine.

Note: OK to prepare a couple of hours ahead of time and chill. Add in any desired toppings.

From the Little Yellow Kitchen,

Chrissy

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2 Responses to “Coconut Kale Salad {with Coconut-Lime Vinaigrette}”

  1. Oh man, summer in SoCal must be incredible! I’m stuck in New England, where I’m not 100% certain we won’t get snow at any minute despite the seemingly sunny weather…

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