Coconut Kale Salad

Kale topOOhhh summer! What happened to having the summers off, relaxing and laying in the sun? Time has gotten away from me and I don’t even know what I’ve been doing. Trying to take advantage of all DC has to offer, traveling, concerts, markets, etc. work really seems to get in the way sometimes 😉  I have been making a lot of really quick and easy meals lately, given that it is nearly 90- 100 degrees on a daily basis, it is fitting and necessary to keep things simple.

In college I think I was one of the only nutrition students that did not like kale. How could a dietitian not like the dark leafy super food?! I guess over the years I just continued to try it, prepared a number of ways and eventually came to love it. Kale is so versatile and easy to incorporate into almost any meal. I encourage you, even you are not a kale lover yet, try this recipe and see if you change your mind, what’s the worst that can happen?kale salad

close kaleThe Recipe:

1 Bunch of kale, torn off stems

1 Tb Coconut Oil

1/4 cup unsweetened coconut

1/4 raw cashews


1/2 juice from lime

1 Tb. rice vinegar

2 heaping spoonful of coconut yogurt- I used Siggi’s, so good and lower in sugar than a lot of other yogurts

1 Tb. coconut aminos (or fish sauce)

2 Tb. sesame oil


1. Heat coconut oil in saute pan until melted. Add kale and saute until wilted, about 7 minutes, I sometimes add a little water and put a lid on the pan so it is halfway between sauted and steamed.

2. Mix all ingredients for the dressing in a small bowl.

3. Take kale off the heat and place into a large serving bowl. Top with remaining ingredients and toss with dressing.

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