Strawberry Coconut Kale Salad Recipe

Strawberry Coconut Kale Salad Recipe

This salad can be enjoyed as is for a vibrant and healthy vegetarian meal or you can add your favourite protein on top.  To cook salmon, just drizzle the fillet with avocado oil and sprinkle it with salt and pepper and then place it under the broiler on medium heat for about 6-8min depending on the thickness.  Can't go wrong either way.


Serves 4


2 large bunches of organic Tuscan kale, stalks removed and leaves thinly chopped.

1/4 cup unsweetened shredded coconut, toasted.

1 cup of shredded red cabbage.

3 Easter radishes, thinly sliced.

1 cup of organic strawberries, sliced.

1 large avocado, sliced or cubed.

1/4 cup sliced almonds.

1 tbsp extra virgin olive oil.

Optional: edible flowers if you're feeling extra feminine and fancy!



3 tbsp extra virgin olive oil.

1 tbsp lemon juice.

1 tbsp champagne vinegar

Salt & pepper to taste



1. Place shredded coconut in a small skillet on the stove over medium heat.  Cook, stirring frequently untilt he coconut becomes nice and golden brown, about 2-3min.  Remove from the pan and set aside to cool (or shortcut, buy toasted shredded coconut).

2. Place the chopped kale into a large bowl with 1 tbsp extra virgin olive oil.  Massage the kale until it becomes tender.

3. Add all other ingredients.

4. In a seperate bowl, whisk together the dressing ingredients.  Season to taste with salt and pepper.

5. Pour dressing over salad, toss and enjoy!