Print

Kale Coconut Detox Salad


Scale

Ingredients

  • 1 bunch of kale (67 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

Instructions

  1. Start by soaking the almonds (optional, but recommended!).
  2. Combine all salad ingredients in a big bowl and mix until well combined.
  3. In a small mixing bowl, mix together all ingredients for the dressing. Pour over salad and toss until combined.
  4. Refrigerate for 2-3 hours or eat right away.
  5. Enjoy!

Notes

  • Leftovers stay good for up to 3 days.

Nutrition

  • Serving Size: 2
Recipe Card powered by