Broccoli and Kale Salad with Blueberries and Coconut

Broccoli and Kale Salad with Blueberries and Coconut

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 8 servings 1x


This Broccoli Kale Salad with Blueberries and Coconut is the perfect side dish for summer parties. The recipe is easy to make, healthy, and vegetarian.




  • 1/4 cup coconut oil, melted
  • 1/4 cup + 2 tablespoons honey or 1/4 cup agave
  • 1/4 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
  • 1/2 cup of thick shredded coconut*
  • 1/2 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 1/4 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. 🙂