It always seems like in the heat of summer we lose a little steam for cooking. It's too hot for the oven to be on very long... the days are light so late we'd rather be out playing in the evenings... Before you know it, it's 8 o'clock and we've got to think of what to eat!
So I love to mix up a big bowl of salad at the start of the week that will last a few days even if it's already dressed - it makes a perfect grab-and-go veggie dish to accompany a quick protein thrown on the grill! The kale in this salad stands up to a few days in the fridge without wilting, and the asian-inspired flavor of the dressing is divine!
As always, grain-free, gluten free, and Sugar Detox approved! (just skip the maple!)
Coconut-Sesame Kale Salad
1 large bunch kale (I like to use Lacinato Kale)
1 bunch green onions
2 large carrots
1/4-1/2 small purple cabbage
1/2 cup slivered almonds
1/2 cup unsweetened coconut flakes
2 tablespoons olive oil
2 tablespoons coconut vinegar
2 tablespoons coconut aminos
1 tablespoon sesame oil
1 teaspoon real maple syrup (optional)
1 tablespoon ginger juice or 1 tsp. finely minced ginger)
- Finely chop all of the veggies, and toss into a large bowl
- toss in the almonds and coconut flakes, and mix
- put all of the ingredients for the dressing into a mason jar, and shake vigorously! Toss into the salad all at once, or reserve it to dress as you serve it!
- Store both dressing and salad in the fridge, for up to five days. You may need to warm the dressing in a bowl of warm water to melt the olive oil, if it hardens in the fridge.
Happy Summer!! xoxo