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Kale Salad with a Tropical Twist
Servings
2
Author
Sonia! The Healthy Foodie
Ingredients
½
ripe mango
diced
12
large strawberries
sliced
1
ripe avocado
diced
2
tbsp
unsweetened coconut shavings
50
g
pecan
coarsely chopped
10-12
sweet basil leaves
shredded
4
cups
fresh kale leaves
shredded
For the dressing
The juice of 2 oranges
The juice of 1 lime
½
tsp
Dijon mustard
1
tsp
fresh ginger
grated
¼
cup
fresh pineapple
chopped (or canned, unsweetened)
2
tbsp
coconut cream
1
tbsp
pure vanilla extract
1
tsp
white wine vinegar
¼
tsp
each salt and pepper
½
tsp
fresh thyme
chopped
Instructions
In a small food processor or blender, mix all the ingredients of the dressing and process until smooth and well combined. Set aside.
In a large mixing bowl, add all the ingredients of the salad, pour in dressing and mix until all is very well incorporated.
Divide between 2 serving plates and garnish with a fresh strawberry and a pinch of coconut shavings, if desired.
Although it's preferable to eat this salad right away, it will still keep somewhat well in the refrigerator until the next day.