Keto Kale and Coconut Salad Recipe

Gluten Free
Quick Easy
Salads
Sides
Vegan
Vegetarian
4.8/5
(2826 reviews)
Keto Kale and Coconut Salad
Zylo Recipes

Description

This vibrant kale salad transforms the often-overlooked leafy green into a tender and inviting dish. Massaging the kale with a bright, sweet lime dressing softens its texture, making each bite a delightful experience. The dressing, a symphony of tangy lime and subtle sweetness, coats the kale leaves evenly, ensuring a burst of flavor in every mouthful.

Adding to the salad's appeal is the creamy avocado, which provides a smooth and rich counterpoint to the kale's slight chewiness. The avocado's mild flavor complements the zesty lime dressing, creating a harmonious balance on the palate. Toasted coconut flakes introduce a satisfying crunch and a hint of nutty sweetness, while a medley of pumpkin and sunflower seeds adds further textural complexity and a wholesome, earthy note.

These seeds not only contribute to the salad's satisfying crunch but also provide a boost of nutrients. The result is a salad that is both refreshing and satisfying, a delightful combination of flavors and textures that will awaken your taste buds. The tender kale, creamy avocado, crunchy coconut, and hearty seeds come together in perfect harmony, creating a dish that is both healthy and delicious.

Its bright flavors and varied textures make it an ideal accompaniment to a wide range of main courses. It pairs exceptionally well with grilled pork, roasted chicken, or pan-seared fish, adding a vibrant and healthy element to any meal. This kale salad is also a wonderful standalone dish, perfect for a light lunch or a refreshing snack.

Its versatility and deliciousness make it a welcome addition to any table, sure to please even those who are not typically fans of kale.

Preparation Time

Prep Time
13 min
Cook Time
4 min
Total Time
17 min

Nutrition Information

Per 1 servings serving
C
Calories
380 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
3 g

P
Protein
6 g

C
Fats
35 g
Saturated Fats 25 g
Unsaturated Fats 10 g

Cholestrol 0 mg
Sodium 150 mg
Potassium 300 mg
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Ingredients

    1.
    Organic Tuscan Kale by Organics
    Organic Tuscan Kale by Organics
    2 cups
    2.
    Lime Juice, Fresh
    Lime Juice, Fresh
    1 tablespoon
    3.
    Maple Flavored Syrup by Lakanto
    Maple Flavored Syrup by Lakanto
    1 teaspoon
    4.
    Olive Oil
    Olive Oil
    2 tablespoon
    5.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    6.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    7.
    Coconut Oil
    Coconut Oil
    1 teaspoon
    8.
    Unsweetened Coconut Flake by Kroger
    Unsweetened Coconut Flake by Kroger
    ¼ cup
    9.
    Pumpkin Seeds
    Pumpkin Seeds
    1 tablespoon, whole pieces
    10.
    Sunflower Seeds
    Sunflower Seeds
    1 tablespoon, whole pieces
    11.
    Avocado
    Avocado
    1 each

Instructions

    1.
    Clean the kale and tear off the leaves into bite-sized chunks, discarding the stalks.
    2.
    Whisk together the lime juice, syrup, and olive oil.
    3.
    Drizzle the dressing over the salad and season with salt and pepper. Use your hands to thoroughly massage the dressing into the salad leaves for a minute or two. This will help to soften the leaves. Set aside for 5 minutes to soften further.
    4.
    Melt the coconut oil in a skillet over a low/medium heat. Add the coconut flakes, pumpkin, and sunflower seeds and toast gently for 3-4 minutes until warmed through and lightly golden.
    5.
    Thinly slice the avocado and add to the kale, tossing to combine.
    6.
    Scatter over the toasted coconut and seeds, tossing through the salad to serve.