On the Job: Coconut Kale Salad with Avocado and Pickled Vegetables

On the Job: Coconut Kale Salad with Avocado and Pickled Vegetables is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One serving contains 258 calories, 4g of protein, and 23g of fat. For 94 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. 127 people found this recipe to be scrumptious and satisfying. It is brought to you by Feed Me Phoebe. A mixture of flake coconut, kale, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is excellent. Try Massaged Kale Salad with Avocado and Pickled Red Onions, Smoky Kale and Potato Cakes and Red Kale Salad with Quick-Pickled Apples, and On the Job: Sesame Shrimp Stir Fry with Summer Vegetables and Hemp Seeds for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Remove the ribs from the kale by tearing away an inch or so from each side of the bottom of the stalk to form flaps. Then grab the bottom of the stalk and pull up. Stack the kale leaves in a pile and roll up like a cigar. Thinly slice the kale. Set aside in a large mixing bowl. Add the garlic, lemon juice, liquid aminos and olive oil. Mix together with your hands until each leaf of kale is very well coated in the lemon-oil mixture. Drizzle in the coconut oil and toss to combine. Set aside for 15 minutes, stirring occasionally, until wilted. Combine the carrots and radishes with the cider vinegar and salt. Let sit, stirring occasionally, until the vegetables have softened, about 15 minutes.Meanwhile, toast the coconut in a skillet over medium heat until golden brown, 2 minutes. Set aside. Add the pickled vegetables to the kale, along with the avocado, and toss to combine. Transfer to a serving platter and garnish with the toasted coconut.

 

Step by step:

1. Remove the ribs from the kale by tearing away an inch or so from each side of the bottom of the stalk to form flaps. Then grab the bottom of the stalk and pull up. Stack the kale leaves in a pile and roll up like a cigar. Thinly slice the kale. Set aside in a large mixing bowl.

2. Add the garlic, lemon juice, liquid aminos and olive oil.

3. Mix together with your hands until each leaf of kale is very well coated in the lemon-oil mixture.

4. Drizzle in the coconut oil and toss to combine. Set aside for 15 minutes, stirring occasionally, until wilted.

5. Combine the carrots and radishes with the cider vinegar and salt.

6. Let sit, stirring occasionally, until the vegetables have softened, about 15 minutes.Meanwhile, toast the coconut in a skillet over medium heat until golden brown, 2 minutes. Set aside.

7. Add the pickled vegetables to the kale, along with the avocado, and toss to combine.

8. Transfer to a serving platter and garnish with the toasted coconut.

Nutrition Information:

covered percent of daily need