Go Back
+ servings
Print Recipe

Coconut Kale Salad with Avocado and Pickled Vegetables

You’ll want to serve this kale avocado salad at room temperature so the coconut oil doesn’t solidify.
Prep Time 10 minutes
Total Time 25 minutes
Servings 4
Author Phoebe Lapine

Ingredients

  • 1 bunch Lacinato or Dinosaur Kale
  • 1 large clove garlic minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Liquid Aminos
  • 1 tablespoon extra virgin olive oil or vegetable oil
  • 2 tablespoons melted Organic Extra Virgin Coconut Oil melted
  • 6 red radishes thinly sliced
  • 2 medium carrots thinly sliced
  • 2 tablespoons Apple Cider Vinegar
  • 1 teaspoon sea salt
  • 1/3 cup large flake coconut
  • 1 avocado diced

Instructions

  1. Remove the ribs from the kale by tearing away an inch or so from each side of the bottom of the stalk to form flaps. Then grab the bottom of the stalk and pull up.
  2. Stack the kale leaves in a pile and roll up like a cigar. Thinly slice the kale. Set aside in a large mixing bowl. Add the garlic, lemon juice, liquid aminos and olive oil. Mix together with your hands until each leaf of kale is very well coated in the lemon-oil mixture. Drizzle in the coconut oil and toss to combine. Set aside for 15 minutes, stirring occasionally, until wilted.
  3. Combine the carrots and radishes with the cider vinegar and salt. Let sit, stirring occasionally, until the vegetables have softened, about 15 minutes.
  4. Meanwhile, toast the coconut in a skillet over medium heat until golden brown, 2 minutes. Set aside.
  5. Add the pickled vegetables to the kale, along with the avocado, and toss to combine. Transfer to a serving platter and garnish with the toasted coconut.