This hearty and nutritious kale salad rocks some summer flare with tropical flavors, like creamy cashews, toasted coconut, and sweet strawberries.
Tropical Summer Salad:
Makes salad for two
1 bunch lacinato (dinosaur) kale or curly kale, ribs removed and leaves chopped into small bite-sized pieces (I prefer lacinato kale)
1 cup hulled and sliced organic strawberries
1/3 cup raw cashews
1/3 cup coconut flakes (also called coconut chips)
Baked tempeh (optional)
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon smooth Dijon mustard
1 tablespoon poppy seeds
1 1/2 teaspoons raw honey
1/8 teaspoon salt
Preheat oven to 350 degrees Fahrenheit. On a small rimmed baking sheet, toast the coconut flakes until golden, about 4 to 8 minutes.
(If adding tempeh bake with the coconut flakes and then add to salad at the end)
Meanwhile, whisk together the dressing until emulsified.
Toss the kale with sea salt and a little dressing and massage for 5 minutes
Add the strawberries, cashews and coconut flakes with the rest of the dressing. For the best texture, let the salad marinate for 10-15 minutes before serving.
**If you don’t want to make the dressing Bragg’s Apple Cider Vinaigrette works well**.