Kale, carrot and coconut Salad
Recipe: Kale, carrot and coconut Salad
I’m sure that by now everyone has heard about one of the latest superfoods… Kale. It’s on the menu in any organic/health café as a staple to many dishes and features in all the health magazines for it’s super food qualities.
So why has it become one of the trendiest green leafy vegetables on the market? Kale is high in fibre, iron and Vitamins K, A and C. It is also rich in anti-oxidants and contains anti-inflammatory properties as well as aids in cardiovascular support. Due to it’s rich fibre content, it has become an essential to anyone undergoing a detox.
There are a few varieties of kale. Black, purple and the more commonly seen green. It can be eaten raw and fresh in salads, cooked, steamed, baked, added to quiches and pies… it can be done almost any way and extremely versatile!
I love experimenting with new salads and often get ideas when eating out. I find I order a salad and it is often lacking in flavor and/or dressing and can be quite bland so I think to myself…. Good idea but I think I could make it better! So this is a super easy recipe that will be sure to impress your guests!
1 bunch of kale
3 spring onions
¼ red onion
handful of Italian parsley
1/3 cup sesame seeds
½ cup desiccated coconut
2-3 tbs apple cider vinegar
juice of half a lemon
The most important part of using kale in any raw salad is to prep it well. If eaten raw it can be very fibrous and bitter to the mouth so it has to be ‘massaged’ in a bit of olive oil or lemon juice first to help soften the leaves.
1. Wash kale thoroughly and break leaves off the stem and into small pieces.
2. Add 1 tsp of olive oil and some salt to the kale and massage well into the leaves with your hands. You should notice a slight change in colour and the leaves will start to soften. Let it sit.