Even if you’re a full bandwagon devotee of the now ubiquitous super green kale, I bet you’ve never tasted a kale salad quite like this one before.
Kale and flaked coconut, tossed with bright citrusy ponzu and silky sesame oil are then crisped up in the oven, resulting in a savory-sweet dish that hits all the flavor high notes. Though an unlikely combination, this salad will surely make its way into your cooking repertoire; pairing as easily with healthy hearty grains like quinoa as it does with grilled shrimp or steak. In less time than greasy pricy takeout (20 minutes!) you can have this healthy and crave-worthy salad on your plate.
Serves 2 Generously
Total Time: 20 minutes
- 1 bunch of kale, washed with hard stalks removed, roughly chopped
- 1/2 cup unsweetened flaked coconut
- 1/2 tablespoon sesame oil
- 1/2 tablespoon ponzu (available bottled in the Asian section of some supermarkets- substitute 1/2 lime juice and 1/2 orange juice if needed)
- 1 teaspoon soy sauce or tamari
- 1 teaspoon rice wine vinegar
- Red pepper flakes and black pepper to taste
- Preheat your oven to 400 degrees.
- On a baking sheet, toss together all your ingredients until well combined, massaging the dressing into the kale as you go.
- Roast in the oven for 20 minutes, tossing every 5 minutes or so, until the kale is crispy in places.
- To serve, you can make it your own and add a bit of your favorite chopped nuts (almonds or cashews work especially well), hemp hearts, even some chopped fresh herbs.
Note: Enjoy warm out of the oven or cold out of the fridge the next day.