Broccoli and Kale Salad with Blueberries and Coconut

Broccoli and Kale Salad with Blueberries and Coconut

Earlier this week I found myself searching through the depths of my fridge looking for things to throw together for a late evening picnic. There was some leftover Mexican corn (which I promise to share the recipe with you really really soon) and some smoked salmon, a bunch of broccoli, kale and blueberries. Well, actually there were no blueberries. That night I threw in some handfuls of dried cranberries; the blueberries came the next day when I made this for a gorgeous backyard white party. And by white party I mean a party where everyone dons their finest summer whites and drinks Pimm’s. Sounds boring, but trust me it is anything but :)

Oh and that late evening picnic … that turned into a picnic on the living room floor sitting on our favourite Mexican beach blanket. It was perfect.

Broccoli and Kale Salad with Blueberries and Coconut

Ever since I was first introduced to the idea of eating kale in salads, (like this Baby Kale Salad with Pomegranate Seeds and Spicy Candied Pecans) as opposed to eating it steamed or sautéed to a generally icky mess, I have totally fallen in love. This is more than just a crush. Seriously, I could eat it everyday.

And broccoli stems … ya, I know they seem boring and I bet you usually chop them off and toss them into the garbage, right? Don’t feel bad, I used to too. Next time you’re making a salad (like this one!) try chopping them up and adding them to it. They’ll add a lot of crunch, kind of like celery.

Broccoli and Kale Salad with Blueberries and Coconut

The coconut oil is key to this salad. It adds an unexpected and summery flavour to an otherwise simple salad. There is a fair bit of sweetness in this salad which helps balance the bitterness of the kale and broccoli. I think any of summer’s fresh berries would work well if you don’t have blueberries :)

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4.5 from 2 reviews
Broccoli and Kale Salad with Blueberries and Coconut
Prep time
Total time
The Endless Meal - Serves: 8 as a side dish
  • ¼ cup coconut oil, melted
  • ¼ cup + 2 tablespoons honey or ¼ cup agave
  • ¼ cup apple cider vinegar
  • 1 clove of garlic, grated using a microplane or very finely minced
  • A generous pinch of salt
  • 2 heads of broccoli
  • 1 bunch of kale, washed well
  • ½ cup of thick shredded coconut*
  • ½ cup sliced almonds, toasted
  • 1 cup fresh blueberries
  1. Whisk all dressing ingredients together in a small bowl and set aside.
  2. Chop the broccoli into small florets. Also chop the broccoli stems into ¼ inch pieces.
  3. Remove the tough inner rib from the kale leaves. Using a food processor, pulse the leaves a few times to finely chop them. You may have to work in batches depending on your food processor. You can also chop them by hand.
  4. Combine the broccoli, kale, coconut, sliced almonds and blueberries in a large bow. Add the dressing and toss to coat.
*Next time I make this I am going to try toasting the coconut :)


About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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  1. Adriana says

    Thanks for this recipe, I just made it and it is so good! I used agave and toasted coconut, really the flavor of coconut is amazing. We will definitely be having this again 😊

  2. says

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  3. Lyndsay says

    Wow this salad is incredible! I ignored everything else on my plate until every last bite of this was gone. I’ve found my new favorite!

  4. Evelyn says

    This is the best salad ever!! Thank-you for the recipe. I had left overs and it is still good the next day. I will be making this lots.

  5. says

    Hi! I’m glad to have found you. My wonderful friend Colleen Friesen with the Traveling Light Blog, who just moved from my blog’s home, the Sunshine Coast – our loss, your (big city’s) gain! Anyway, she met you at The Lost and Found Cafe and I clicked on the link with your picture to get here.

    I’m really looking forward to trying out this recipe; we make a kale caesar salad and my kids won’t have a caesar salad any other way now. I put kale in my fish tacos, vietnamese salad rollups, sandwiches – picking the best kale for each recipe.

    Off to look at the rest of your site, love that you have a part called ‘How to Start a Food Blog’, very cool.

    I invite you to drop by my site at and let me know what you think!

    • says

      Hi Laurie,

      I checked out your site … it looks awesome! I’m a big fan of the west coast and try to spend as much time as I can on the water. I’ve been sailing up to Desolation Sound a number of times, spent a lot of time on the different gulf islands and just came back from a kayak trip to the Broken Group Islands. I’ll definitely be stopping by Big Pacific next time I’m planning a holiday!


  1. […] In the mood for leafy greens?  This Broccoli and Kale Salad by The Endless Meal might be just the ticket!  I love how the blueberries add just a pop of […]

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