Like clockwork, I’m back on a kale kick.
As if the internet needs another kale salad recipe… but this ‘kale kick’ happens every year, right around this time. My cravings transition from comforting soups to fresh salads.
I figured you might like this Kale Coconut Detox Salad too, since I devoured it yesterday AND made it again this morning.
Kale is detoxifying on it’s own, but when you add cilantro, freshly squeezed lemon juice & orange juice, apple cider vinegar and activated almonds (I’ll explain), you now have a powerfully cleansing salad. Light and fresh but still filling, it tastes like summer with hints of coconut and lots of citrus. Packed with plant protein, crunchy from crushed almonds and slightly sweetened with a detoxifying orange-infused oil-free vinaigrette, I know this will be a major favorite for many of you.
After sitting in the fridge for a few hours, it’s one of those that gets better with time as the flavors mesh together in the best way.
I’ve made my fair share of salads the past couple years… there’s something so refreshing about the combination of flavors going on here. They scream spring and summer! Plus, it’s much easier to make than my Chopped Detox Salad (which I still love!) but this one doesn’t require any food processors or blenders – just one big bowl, a couple utensils and lots of goodness.
Let’s be real, kale is a mean green and needs to be tamed.
You may be on the fence with kale but I assure you, when it’s prepared right, it’s SO DAMN GOOD. I’m not just saying that. Can you imagine if we walked around eating bunches of raw kale? LOL. It’s highly unlikely because it needs some help. That’s where the fresh citrus juices come into play. I’ve mentioned this so many times, but the citrus helps to break down the leaves, softening them up because they’re so fibrous. Hence the term “massaging your kale” or marinating your kale.
Basically, it’s the only way to prepare a raw kale salad that you will devour.
Activated Almonds: these are plumped-up almonds that have been soaked in filtered water for 4 hours (or overnight) then drained, rinsed and dried.
Why do this? A couple reasons! One, to elevate the absorption process. Almonds stay protected from sunlight and moisture through their brown skin which has tannic acid and enzyme inhibitors. Until a proper level of moisture and sunlight has been reached, the enzymes are not released which means our bodies can’t absorb all the nutrients that almonds have to offer, until they are unlocked that is. Also, raw almonds are hard to digest when they’re not activated because our bodies don’t have access to all of their goodness. Soaking them (and any nut/seed) makes them softer, easier to chew and much more beneficial!
Side note: I was skeptical about including almonds in a recipe because when I do, I get a bunch of questions about allergies and what an alternative would be. If you are allergic, then replace the almonds with sunflower seeds or sesame seeds. I was also skeptical because I know many of you try to follow a high carb, low fat plant based diet like I do. You can leave them out, but I’ve been including more whole food fats in my diet the past few months (avocado, hemp seeds, raw tahini and raw nut butters). Rarely will I use oil, maybe once or twice a month I’ll use raw, unrefined coconut oil but I was getting burned out by limiting my fat intake and just feel better in general when I include some whole food fats. Totally up to you though.
Since the winter sucks the life right out of my skin, it’s seriously craving some rejuvenation so I’m trying to refresh the glow with lots of leafy greens. Especially kale. Leafy greens are total beauty mineral foods, which is exactly what my skin needs.
So let’s feed our skin, shall we?
- 1 bunch of kale (6–7 leaves) de-stemmed and torn into pieces
- 1 cup edamame
- 1 cup unsweetened flaked coconut (or shredded)
- 1/2 cup crushed almonds, soaked in water for 4 hours (or overnight)
- 1/2 cup fresh cilantro, chopped
Oil-Free Orange Infused Vinaigrette
- juice from 1 orange
- juice from 1/2 lemon
- 2 tablespoons raw apple cider vinegar (with the mother)
- 1/4 cup filtered water
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon pure maple syrup
- 1/4 teaspoon pink sea salt, pepper to taste
- Start by soaking the almonds (optional, but recommended!).
- Combine all salad ingredients in a big bowl and mix until well combined.
- In a small mixing bowl, mix together all ingredients for the dressing. Pour over salad and toss until combined.
- Refrigerate for 2-3 hours or eat right away.
- Leftovers stay good for up to 3 days.
- Serving Size: 2