Crunchy Kale Salad with Toasted Coconut

Elevate your salads with this crunchy kale salad with toasted coconut recipe! Packed with delicious flavors and a creamy dressing, it's perfect for any meal!

5 from 2 votes

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Prep Time: 25

Cook Time: 5

Total Time: 30

Nutrition

Calories: 568kcal

Author: Max Cozzi

Servings: 2

Ingredients

½ cup large coconut flakes
4 tablespoon lemon juice (divided, from 1 large lemon)
2 tablespoon extra virgin olive oil
2 teaspoon salt (divided)
1 teaspoon sugar
1 bunch dino kale (or lacinato kale, cut into bite sized pieces)
3 tablespoon greek yogurt
¼ teaspoon cayenne pepper (omit for no spice)
1 green tart apple (such as granny smith, cored and diced)
½ cup cashews
½ cup wonton strips

Instructions

Toasted Coconut

Heat a large fry pan to medium heat. Add the coconut flakes and dry toast until they turn light brown, about 2-3 minutes. Stir often to avoid burning.

Prep the Kale

In a large bowl, add half of the lemon juice, the olive oil, sugar, and half of the salt. Vigorously stir together with a spoon or whisk.
Then, add the chopped kale and the massage the dressing into the greens. Let it rest for 15 minutes while you prepare the rest of the salad. This helps tenderize the kale.

Creamy Dressing

In a small bowl combine the greek yogurt, the remaining lemon juice and salt, and a pinch of cayenne pepper. Mix until creamy. You can add a splash of water to make the dressing easier to pour.

Make the Salad

Add the chopped apple, cashews, wonton strips, and toasted coconut to the bowl with the kale. Lightly toss and serve with the creamy dressing drizzled on top.

Video

Course: Appetizer, dinner, first course, lunch, Main Course, Salad, side salad

Cuisine: American, pacific northwest

Keyword: crunchy kale salad dressing, crunchy kale salad recipe, easy crunchy kale salad, kale crunch salad, simple crunchy kale salad, simple kale salad

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