HOORAY FOR KALE! I love kale like Tyra Sanchez loves Beyoncé. Raw kale salads would be a diet staple if I were more on top of my game these days; as it stands, they’re at least an occasional reminder that feeding myself like I give a damn is a worthy pursuit - and one I’m totally capable of. 

Raw kale salad with toasted coconut, lemon-miso onions, and bell peppers


2 lbs. (approximately 1 bigass bunch) dino/lacinato kale, tough stems discarded and leaves roughly chopped 

1 Tb. olive oil 

1 1/2 cups unsweetened flake coconut

1 small yellow, white, or red onion, thinly sliced in half-moons

1/4 cup coconut oil

2 heaping Tb miso paste (white, yellow, red, or a mix - it’s all good stuff)

juice of half a lemon

2 Tb apple cider vinegar (the unfiltered stuff is best)

1 yellow, red, or orange bell pepper, diced

Optional: 1 can chickpeas, drained; shredded rotisserie chicken meat; any other protein source


  1. In a large bowl, “massage” (oooh, so sensual) the kale with the olive oil until the leaves deflate slightly and turn green (no longer than 3 minutes). Sprinkle with a tiny pinch of salt.
  2. In a dry skillet over medium heat, toast the coconut until it is lightly browned all over (at least 5 minutes, as many as 10). Toss or stir the coconut continuously as it likes to scorch! When toasted, dump on top of the kale.
  3. Wipe out the skillet and heat the coconut oil in it over medium heat. Add the onions and reduce heat to medium-low; cook for at least 10 minutes, longer if you prefer sweeter onions. When they are cooked to your liking, add the miso paste, lemon juice, and vinegar; stir to make a warm vinaigrette. Pour onion mixture over the kale. 
  4. Add diced bell peppers and optional protein; toss to coat. Let stand 30 minutes or so; before serving, season with salt, pepper, and additional lemon juice to taste. 

This salad will keep in the fridge for at least 3-4 days. Heads up: coconut oil is a solid below 75-76 degrees Fahrenheit, so this salad will absolutely turn into a congealed, unappetizing mess in the fridge. Leave it out at room temp (30 minutes) or zap it in the microwave (20 seconds) before serving to fix that.