Yield 4-6 Servings
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.
Serving Size 2/3 cup
Amount Per Serving
% Daily Value
Total Fat 18 g
Total Carbohydrates 15 g
Dietary Fiber 6 g
Sugars 2 g
Protein 10 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/coconut-dressing-salad/