Broccoli and Kale Salad with Blueberries and Coconut

This broccoli kale salad is our summertime favorite. The greens are dressed in a sweet coconut salad dressing and tossed with fresh blueberries, crunchy almonds, and a little coconut. It’s delicious!

During the warm months, I make this broccoli kale salad on repeat. The kale and broccoli are tossed in a lightly sweet coconut dressing and finished with fresh blueberries, crunchy almonds, and a sprinkle of coconut. It’s simple, refreshing, full of texture, and tastes like summer.

And let’s talk about broccoli stems for a second—if you usually trim them off and toss them, you’re not alone. I used to do the same, but finely chopping them and adding them to salads like this one adds a fantastic crunch, similar to celery.

The coconut oil is what really makes this salad special. It adds an unexpected, summery flavor that pairs beautifully with the greens. There’s just enough sweetness in the dressing to balance the natural bitterness of the kale and broccoli, and while blueberries are my go-to, any fresh summer berries would work just as well.

Don’t throw away the kale stems! Make this recipe instead: Sweet and Spicy Sautéed Kale Stems

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Broccoli and Kale Salad with Blueberries and Coconut Recipe

Prep: 10 minutes mins

Cook: 0 minutes mins

Total: 10 minutes mins

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This broccoli kale salad is our summertime favorite. The greens are dressed in a sweet coconut salad dressing and tossed with fresh blueberries, crunchy almonds, and a little coconut. It’s delicious!

8

Ingredients

The Dressing

• ▢ ¼ cup coconut oil (melted)
• ▢ ¼ cup honey (can sub maple syrup)
• ▢ ¼ cup apple cider vinegar
• ▢ 1 clove garlic (finely minced)
• ▢ ¼ teaspoon sea salt

The Salad

• ▢ 2 heads broccoli
• ▢ 1 bunch kale (washed well)
• ▢ ⅓ cup shredded coconut
• ▢ ½ cup sliced almonds (toasted)
• ▢ 1 cup fresh blueberries

Instructions 

• Whisk the dressing ingredients together in a small bowl.
  ¼ cup coconut oil, ¼ cup honey, ¼ cup apple cider vinegar, 1 clove garlic, ¼ teaspoon sea salt
• Chop the broccoli into bite-sized pieces. Also chop the broccoli stems into ¼ inch pieces.
  2 heads broccoli
• Remove the tough inner rib from the kale leaves. Chop the kale leaves into small pieces.
  1 bunch kale
• Combine the broccoli, kale, coconut, sliced almonds and blueberries in a large bow. Add the dressing and toss to coat.
  ⅓ cup shredded coconut, ½ cup sliced almonds, 1 cup fresh blueberries

Nutrition

Serving: 1 serving = ⅛ of the recipe, Calories: 267kcal (13%), Carbohydrates: 28g (9%), Protein: 8g (16%), Fat: 16g (25%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 140mg (6%), Potassium: 704mg (20%), Fiber: 6g (25%), Sugar: 15g (17%), Vitamin A: 2581IU (52%), Vitamin C: 157mg (190%), Calcium: 138mg (14%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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