(updated May 6, 2022) // by Phoebe Lapine // 17 comments
No ratings yet
Print Recipe Jump to Recipe
One of my favorite dishes to teach is this marinated kale avocado salad. Sure, by now most New Yorkers are such fanatics they’ve probably converted their shampoo, face cream, and bed sheets to products with some derivative of kale. But I’m always surprised by how few people know how to easily remove the stems and cut the leaves to get the thin, beautiful ribbons, they’re used to seeing in the restaurant kale salads of their dreams.
It’s for this reason that I decided to develop a kale avocado salad for my Vitamin Shoppe pantry to plate class. To give the recipe a new flavor from my past kale efforts, I used coconut oil (I like this brand), toasted coconut, and liquid aminos for a slight Asian vibe.
One of my favorite new healthy local spots is Nourish Kitchen + Table. Their detox kale salad is one of the best around. It has a hint of sesame and tamari, but the highlight for me is that it’s topped with beautiful shaved watermelon radishes. Since apple cider vinegar was one of my pantry ingredients du jour, I did a quick pickle on some radishes and carrots for the salad. One of the many benefits of apple cider vinegar is that it’s known to support insulin function. This makes it a great thing to incorporate in your diet if you tend to eat a lot of carbs, like, say, fried rice.
The coconut oil gives the salad a great background flavor. But one thing to note is that it can easily go from liquid to solid when confronted with cold temperatures. So make sure your kale is room temperature and not straight from the fridge. Otherwise, hold off and wait until after the marinating process to drizzle in the coconut oil as a flavor finish.
This detox kale avocado salad with pickled vegetables is exactly what my body has been hungering for the past few weeks as I’ve force fed it high fructose corn syrup and MSG. It’s also a great thing to make in advance and pack in your lunchbox for those of you who are a little late to the game on getting in the back-to-school healthy groove.
Happy cooking!
Xo
Phoebe
Coconut Kale Salad with Avocado and Pickled Vegetables
No ratings yet
print recipe
You’ll want to serve this kale avocado salad at room temperature so the coconut oil doesn’t solidify.
Prep Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 4
Author Phoebe Lapine
Ingredients
- 1 bunch Lacinato or Dinosaur Kale
- 1 large clove garlic minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons Liquid Aminos
- 1 tablespoon extra virgin olive oil or vegetable oil
- 2 tablespoons melted Organic Extra Virgin Coconut Oil melted
- 6 red radishes thinly sliced
- 2 medium carrots thinly sliced
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon sea salt
- 1/3 cup large flake coconut
- 1 avocado diced
Instructions
Remove the ribs from the kale by tearing away an inch or so from each side of the bottom of the stalk to form flaps. Then grab the bottom of the stalk and pull up.
Stack the kale leaves in a pile and roll up like a cigar. Thinly slice the kale. Set aside in a large mixing bowl. Add the garlic, lemon juice, liquid aminos and olive oil. Mix together with your hands until each leaf of kale is very well coated in the lemon-oil mixture. Drizzle in the coconut oil and toss to combine. Set aside for 15 minutes, stirring occasionally, until wilted.
Combine the carrots and radishes with the cider vinegar and salt. Let sit, stirring occasionally, until the vegetables have softened, about 15 minutes.
Meanwhile, toast the coconut in a skillet over medium heat until golden brown, 2 minutes. Set aside.
Add the pickled vegetables to the kale, along with the avocado, and toss to combine. Transfer to a serving platter and garnish with the toasted coconut.
Nutrition
Serving: 4g
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
become a HEALTHY HEDONIST! subscribe to get my FREE e-book How to Meal Prep Like a Pro
Reader Interactions
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Comments
Frankie says Me love. So healthy, and I usually find coconut oil hard to incorporate but this gives me an idea where I went wrong.
Reply
- Phoebe Lapine says
you can use it instead of olive oil for sauteing too!
Reply
- pam (Sidewalk Shoes) says
I love the sound of this!
Reply
- Phoebe Lapine says
Thanks pam! it’s my new go-to kale avocado salad recipe. I hope you try it! xx
Reply
- ali says
I still have a ton of kale in my garden and from my CSA, and I have been looking for a new preparation…you can never have too many kale salad recipes, right? Just discovered liquid aminos, too — love the sound of all of these flavors! will report back.
Reply
- Phoebe Lapine says
yay!!! I might be making it for the potluck 🙂
Reply
- Sandi Gaertner (@sandigtweets) says
What a beautiful combination. I am always looking for potential ways to get my kids to like kale. It is the never ending struggle 🙂 My daughter LOVES anything pickled so I have high hopes for this recipe.
Thank you
SandiReply
- Phoebe Lapine says
Thanks Sandi!! The kale itself is pretty acidic – almost pickled itself. So maybe she will take to it! I have a very tart palette, so we have similar taste 🙂 Let me know how it goes! ox
Reply
