
By Endo Empowered
Thai Inspired Salad
5 steps
Prep:15min
The Shredded coconut really gives this salad a delicious sweet crunch and transforms Kale to a whole other place.
Updated at: Thu, 17 Aug 2023 07:01:02 GMT
Nutrition balance score
Great
Glycemic Index
25
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories683.2 kcal (34%)
Total Fat55.3 g (79%)
Carbs40 g (15%)
Sugars12.2 g (14%)
Protein18.5 g (37%)
Sodium2371.5 mg (119%)
Fiber17.9 g (64%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings

1 bunchKale
de-stemmed and thinly sliced

1 Tbspncoconut oil

¼ cupcoconut
unsweetened lightly toasted shredded

¼ cupraw cashews
roughly chopped

1leek
trimmed and finely sliced
Dressing:
Instructions
Step 1
Place the kale in a large bowl. Add coconut oil and massage into the leaves using your hands.
Step 2
Lightly sizzle the leeks in a pan with some coconut oil. Cook for a couple of minutes, turning them over occasionally for even cooking, until they begin to brown. Transfer to a towel-lined plate.
Step 3
Make the dressing: combine all ingredients except for oil in a small mixing bowl. Whisk while slowly adding in the oil. Season to taste with sea salt if needed.
Step 4
Add the shredded coconut, the cashews and the leeks to the kale.
Step 5
Pour dressing over top and mix to combine. This salad can be made the night before and enjoyed for lunch the following day.
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