Broccoli and Kale Salad with Blueberries and Coconut

My broccoli kale salad is crisp and colorful, tossed in a creamy honey-coconut dressing. It’s dotted with sweet blueberries, toasted almonds, and chewy coconut. My trick is to toss the kale in half the dressing first, so it softens without needing a massage.

My broccoli kale salad is crisp and colorful, and it’s the side I reach for when I want something bright next to grilled chicken or salmon. It’s sweet, tangy, and full of crunch.

I think the honey coconut dressing is what makes it. Coconut oil, honey, apple cider vinegar, and garlic whisk into a thick, creamy dressing with a rich, lightly tropical flavor that balances the earthy bite of raw kale and broccoli. I toss the kale with half of it first and let it sit while I chop the broccoli. By the time everything else is ready, the leaves have softened just enough, no massaging required.

Then it’s all about contrast. Juicy blueberries add sweet-tart pops, while toasted almonds, coconut, and finely chopped broccoli stems bring a nutty, celery-like crunch. You can toast the coconut too if you have a few extra minutes, but usually I add it untoasted. The sturdy greens hold up on a buffet table much longer than lettuce, so it’s an easy one to bring along.

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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Crunchy broccoli and kale tossed with juicy blueberries, toasted almonds, and coconut in a creamy honey coconut dressing. Letting the kale sit in half the dressing first makes it tender without any massaging.

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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 and dried well)
• ▢ ⅓ cup unsweetened shredded coconut (see notes)
• ▢ 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
• Remove the tough inner rib from the kale leaves. Chop the kale leaves into small pieces.
  1 bunch kale
• Add the kale to a large salad bowl and toss with half of the dressing. Set it aside so the kale softens slightly while you prep the broccoli.
• Chop the broccoli into bite-sized pieces. Also chop the broccoli stems into ¼ inch pieces.
  2 heads broccoli
• Combine the broccoli, kale, coconut, sliced almonds, and blueberries in a large bowl. Add the remaining dressing and toss to coat.
  ⅓ cup unsweetened shredded coconut, ½ cup sliced almonds, 1 cup fresh blueberries

Notes

You can use sweetened coconut, but it does make the salad a little sweeter than I like. 

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

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