Kale Coconut Dressing Salad
This kale coconut dressing salad was made by our certified health coach Melissa Nohr. She is a busy mom of 2 sets of twins and she is passionate about whole food nutrition and healthy lifestyle on a budget.
She does nutrition coaching with people all over the world via video conferencing. Check out her coaching page here and enjoy this kale coconut dressing salad recipe!
If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Coconut Dressing Salad
Prep
Total
Yield 4-6 Servings
Ingredients:
- 4 cups of kale, chopped.
- 2 cups of Brussels sprouts, shaved.
- 1 cup of red cabbage, chopped.
- 1 cup sprouted pumpkin seeds.
- ¾ cup full fat So Delicious culinary coconut milk or canned coconut milk
- 2 tbsp. fresh lemon juice
- 1 tbsp. finely chopped shallots
- 2 tsp. Himalayan pink salt
- 2 tsp. black pepper
- ½ cup coconut flakes
Servings: 4-6
Directions:
Step #1: Rub the kale in olive oil and Himalayan salt until it softens and becomes more tender.
Step #2: Prepare vegetables by chopping kale and red cabbage. Use a mandolin or knife to slice Brussels sprouts.
Step #3: To make dressing, combine coconut milk, lemon juice, shallots, salt and pepper in bowl. Wisk ingredients together.
Step #4: To assemble salad, toss vegetables with dressing and pumpkin seeds. Top with coconut flakes.
Courses Side Dish
Nutrition Facts
Serving Size 2/3 cup
Amount Per Serving | ||
|---|---|---|
Calories 254 | ||
% Daily Value | ||
Total Fat 18 g | 28% | |
Total Carbohydrates 15 g | 5% | |
Dietary Fiber 6 g | 24% | |
Sugars 2 g | ||
Protein 10 g | 20% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments
This kale coconut dressing salad is a fantastic vegan, micronutrient dense keto recipe that tastes outstanding. This recipe is full of healthy fats that provide satiety and help us to burn fat for fuel.
It is best to soften the kale with the olive oil and salt to make it more tender and easier on the digestive system. You could also do this with the red cabbage and the brussel sprouts if you have trouble digesting these raw as well.
I enjoy the sprouted pumpkin seeds which are a great source of zinc, B vitamins, magnesium and other trace minerals. Coconut fats are the major calorie source in this recipe, and they provide healthy medium chain fats that are easy on the digestive system and help our body to stabilize blood sugar and produce ketones.
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