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.