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Shredded Kale, Jicama, and Apple Salad With Toasted Coconut

Shredded Kale, Jicama, and Apple Salad With Toasted Coconut


  • 1 cup coconut flakes
  • 1 tablespoon coconut oil, gently melted
  • 1/4 teaspoon sea salt
  • 3 tablespoons olive oil
  • 2 tablespoons coconut milk
  • 4 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 2 bunches lacinato kale (about 1 pound), stemmed
  • 1 medium jicama (about 1 1/4 pounds), ends trimmed, peeled, and grated
  • 1 crisp apple, quartered, cored, and sliced thin
  • 1/2 cup walnuts, toasted, coarsely chopped


  1. Preheat the oven to 350 degrees. Line a baking sheet with unbleached parchment paper.
  2. Put the coconut flakes in a medium bowl, drizzle with coconut oil, and mix well.
  3. Lay the coconut on the prepared baking sheet and sprinkle with salt. Bake until golden brown, 6 to 8 minutes. Watch carefully to keep from burning. Remove to plate lined with paper towels to cool.
  4. To make the dressing, in a bowl, whisk together the olive oil, coconut milk, lemon juice, and sea salt. Set aside.
  5. Working in batches, julienne kale leaves by stacking and rolling them up, then slicing crosswise very thinly. Transfer to a large salad bowl, and mix in the jicama and apple slices. Add the dressing to the salad and mix well. Serve immediately topped with the toasted coconut and walnuts.


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