This hearty and nutritious kale salad features tropical flavors, including creamy cashews, toasted coconut, and a zippy lime-poppy seed vinaigrette. Ripe red strawberries lend some welcome sweetness to this beautiful vegan salad.
Strawberry, Coconut, and Cashew Kale Salad with Lime-Poppy Seed Vinaigrette
Makes salad for two
1 bunch lacinato (dinosaur) kale or curly kale, ribs removed and leaves chopped into small bite-sized pieces
1 cup hulled and sliced strawberries
1/3 cup raw cashews
1/3 cup coconut flakes (also called coconut chips)
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon smooth Dijon mustard
1 tablespoon poppy seeds
1 1/2 teaspoons honey
1/8 teaspoon salt
Preheat oven to 350 degrees Fahrenheit. On a small rimmed baking sheet, toast the coconut flakes until golden, about 4 to 8 minutes. Meanwhile, whisk together the dressing until emulsified.
Toss the kale, strawberries, cashews and coconut flakes with enough dressing to lightly but thoroughly coat the leaves. For the best texture, let the salad marinate for 20 minutes before serving.
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