Looking for a tasty summer salad to kill your cravings? This amazing Kale & Coconut option is interesting and totally delicious, to say the least. Whether for breakfast, lunch or dinner, this is one meal that will keep you feeling fit and fresh all day long.
1/3 cup / 80 ml of extra-virgin olive oil
1 teaspoon of toasted sesame oil
2 tablespoons of shoyu, tamari, or soy sauce
3 1/2 lightly packed cups chopped kale, stems trimmed, large ribs removed
1 1/2 cups of unsweetened coconut (large-flake)
2 cups of cooked farro or another whole grain
Preheat oven to a temperature of 350°F / 180°C with two racks on top third of the oven.
Inside a small bowl, whisk together the olive oil, the sesame oil, and the shoyu. Put kale and the coconut in a large bowl and toss it well with two-thirds of your olive oil mixture.
Spread kale evenly over two baking sheets and bake for about 12 to 18 minutes, until coconut becomes golden brown, tossing a bit. Remove kale mixture if it becomes too browned.
Remove from oven and transfer your kale mixture over to a medium-size bowl and add a little more dressing after a taste. Place the farro on top of a serving platter and top off with some tossed kale. Serve it warm.
Photo: The Vintage Mixer