This Strawberry Coconut Kale Salad is a favorite, perfect for Spring and Easter festivities. Inspired by the Whole Foods version, this recipe is even more delicious! It can be enjoyed as a vibrant vegetarian meal or with your favorite added protein.
1. Place shredded coconut in a small skillet on the stove over medium heat. Cook, stirring frequently until the coconut becomes a nice golden brown, about 2-3 minutes. Remove from pan and set it aside to cool. (Or shortcut, buy shredded coconut that's already toasted!)
2. Strip the kale leaves from their thick stems. Discard stems and finely chop kale.
3. Place chopped kale into a large bowl with 1 tbsp extra virgin olive oil. Massage the kale until it becomes tender.
4. Add all other salad ingredients (red cabbage, radishes, strawberries, avocado, almonds, and the cooled toasted coconut).
5. In a separate bowl, whisk together dressing ingredients: 3 tbsp extra virgin olive oil, 1 tbsp lemon juice, and 1 tbsp champagne vinegar. Season with salt and pepper to taste.
6. Pour dressing over salad and toss well. Enjoy!
