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
- 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.
- 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.
- 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.
- 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.