Raw kale leaves can be tough and unpleasant to eat, but shredding them very finely can turn them into a very palatable salad. The addition of sweet grated jicama and sliced apple softens the strong and slightly bitter taste of the kale and balances all the flavors beautifully.
- 1 c. coconut flakes
- 1 tbsp. coconut oil, gently melted
- 1/4 tsp. fleur de sel or sea salt
- 3 tbsp. olive oil
- 2 tbsp. coconut milk
- 4 tbsp. lemon juice
- 1/2 tsp. sea salt
- 2 bunches lacinato kale (about 1 pound), stemmed
- 1 medium jicama (about 11/4 pounds), ends trimmed, peeled, and grated
- 1 crisp apple, quartered, cored, and sliced thin
- 1/2 c. walnuts, toasted, coarsely chopped
- Preheat the oven to 350°F. Line a baking sheet with unbleached parchment paper.
- Put the coconut flakes in a medium bowl, drizzle with the coconut oil, and mix well.
- Lay the coconut on the prepared baking sheet and sprinkle with the fleur de sel. Bake until golden brown, 6 to 8 minutes. Watch carefully to keep from burning. Remove to a plate lined with paper towels to cool.
- To make the dressing, in a bowl,whisk together the olive oil, coconut milk, lemon juice, and sea salt. Set aside.
- Working in batches, julienne the 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.
Reprinted with permission from The Whole Coconut by Nathalie Fraise, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.