COCONUT CURRY KALE SALAD

COCONUT CURRY KALE SALAD WITH QUIONA, WATERMELON RADISH & ORANGE

  • PREP TIME: 15 mins
  • TOTAL TIME: 15 mins
  • SERVE: 4

INGREDIENTS

  • 1 bunch curly kale, stems removed
  • 1 cup shredded beets
  • 2 watermelon radishes, thinly sliced
  • 2 oranges, segmented
  • 1 cup cooked quinoa
  • ½ dried coconut flakes
  • ½ cup curried cashews
  • 2 Tbsp. coconut oil, melted
  • juice of ½ lime
  • 1 tsp. curry powder
  • 1 tsp. Bragg’s liquid aminos
  • 1 tsp. pure maple syrup
  • 1 clove garlic, minced

INSTRUCTIONS

  1. For the Salad: Remove stems from kale, julienne leaves into bite sized strips & add to a large bowl. Add dressing & massage into the kale for a few minutes to soften. Add shredded beets, watermelon radish, oranges, quinoa, & toss. Top with coconut flakes & cashews.
  2. For the Dressing: Add all ingredients into a small mason jar & shake to combine, or whiz in a blender.
  3. *NOTE: In winter, coconut oil is usually in a solid form, so scoop out the amount you need & it will melt over a double boiler.
Grace Dalvin