Broccoli and Kale Salad with Blueberries and Coconut Recipe
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.
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
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.
Serving: 1 serving = ⅛ of the recipe, Calories: 267kcal, Carbohydrates: 28g, Protein: 8g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 140mg, Potassium: 704mg, Fiber: 6g, Sugar: 15g, Vitamin A: 2581IU, Vitamin C: 157mg, Calcium: 138mg, Iron: 2mg