Keto Kale and Coconut Salad
⏱ Prep: 13 min🍳 Cook: 4 min✅ Ready: 17 min
205
Calories
3.3g
Net Carbs
2.9g
Protein
18.2g
Fat
⏱ Prep: 13 min🔥 Cook: 4 min⏰ Ready: 17 min
How to Make It
Step 1
Clean the kale and tear off the leaves into bite sized chunks, discarding the stalks.
Step 2
Whisk together the lime juice, syrup and olive oil.
Step 3
Drizzle the dressing over the salad and season with salt and pepper. Use your hands to thoroughly massage the dressing into the salad leaves for a minute or two. This will help to soften the leaves. Set aside for 5 minutes to soften further.
Step 4
Melt the coconut oil in a skillet over a low/medium heat. Add the coconut flakes, pumpkin and sunflower seeds and toast gently for 3-4 minutes until warmed through and lightly golden.
Step 5
Thinly slice the avocado and add to the kale, tossing to combine.
Step 6
Scatter over the toasted coconut and seeds, tossing through the salad to serve.
Ingredients
- Organic Tuscan Kale by Organics – 2 cups
- Lime Juice, Fresh – 1 tablespoon
- Maple Flavored Syrup by Lakanto – 1 teaspoon
- Olive Oil – 2 tablespoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
- Coconut Oil – 1 teaspoon
- Unsweetened Coconut Flake by Kroger – ¼ cup
- Pumpkin Seeds – 1 tablespoon, whole pieces
- Sunflower Seeds – 1 tablespoon, whole pieces
- Avocado – 1 each