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    Recipes » Salad Recipes

    Snow Pea and Kale Salad with Toasted Coconut and Lime

    Published: May 26, 2015 · Modified: Jun 12, 2018 by Marissa Stevens · 49 Comments

    Gluten FreeLow CarbPaleoWhole30Pescatarian

    This post may contain affiliate links.

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    I'm always up for something new when it comes to salad. The delicious combinations are limitless of vegetables, fruits, and herbs that work well together. Then there are dressing options from tangy to sweet to spicy to some mixture of one or all.

    But don't stop there. Why not combine crisp, raw vegetables with grilled or roasted vegetables - or fruit if you're feeling adventurous!

    But it wasn't vegetables or fruits that caught my eye in the Snap Pea Salad with Coconut Gremolata in Bon Appétit magazine, it was the toasted coconut topping. Genius, right?

    The coconut works well with this salad's Thai flare: fresh lime juice and fish sauce in the dressing, and a generous amount of fresh mint. Bon Appétit's version called for pea tendrils, but since I couldn't find any, thin strips of Italian kale stood in well.

    A couple of notes on assembly:

    When you frizzle your shallots, be sure to retain any oil that's left to include in your dressing.

    Fried Shallots

    And remember that raw kale is transformed by a quick salt massage between your fingers. See the before and after pictures below.

    Before the massage, kale is fairly tough and potentially difficult to chew.

    Kale

    But a quick salt massage and voilà! The kale is tender and flavorful - perfect for salad.

    massaged kale

    The fruits and vegetables of spring and summer always inspire me to try new combinations and this was a great place to start!

    Snow Pea and Kale Salad with Toasted Coconut and Lime

    Marissa Stevens
    Be sure to give your kale a quick salt massage - it makes a big difference in texture and flavor! Lightly adapted from this recipe in Bon Appétit magazine.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Salad
    Servings 4 people
    Calories 131 kcal

    Ingredients
      

    • 2 tablespoons olive oil divided
    • 1 medium shallot sliced into thin rings
    • Kosher salt
    • ¼ cup unsweetened coconut flakes
    • 1 small bunch Lacinato kale also called Italian kale and Dino kale
    • 1 tablespoon fresh lime juice
    • 1 teaspoon fish sauce
    • 2 tablespoons chopped fresh chives
    • 1 teaspoon finely grated lime zest
    • salt and freshly ground black pepper
    • ½ pound sugar snap peas halved crosswise
    • 4 radishes thinly sliced
    • ¼ cup fresh mint leaves torn into small pieces

    Instructions
     

    • Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add shallot and stir until golden brown and crisp, 5–8 minutes. Transfer shallots to a paper towel and season with kosher salt. Pour any leftover oil into a small bowl; let cool.
    • Toast coconut in same saucepan over medium heat, stirring often, until edges are golden brown, about 3 minutes. Transfer to paper towels and set aside.
    • Place kale ribbons into a large salad bowl. Sprinkle with a generous pinch of fine sea salt. Massage salt into kale by squeezing it in fistfuls and then rubbing it between your fingers, until it turns a darker shade of green and has a softer texture - just a minute or two. Set aside.
    • To make the dressing: Add lime juice, fish sauce, chives and lime zest to leftover oil from frying shallots. Add remaining 1 tablespoon olive oil and; whisk to combine. Season to taste with salt and freshly ground black pepper.
    • To assemble the salad: Add snap peas and radishes to salad bowl with kale; pour dressing over and toss to coat. Sprinkle toasted coconut, fried shallots and mint leaves over. Serve.

    Nutrition

    Calories: 131kcalCarbohydrates: 8gProtein: 3gFat: 11gSaturated Fat: 4gSodium: 126mgPotassium: 216mgFiber: 3gSugar: 3gVitamin A: 1079IUVitamin C: 42mgCalcium: 43mgIron: 2mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
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    1. Robyn says

      June 06, 2015 at 6:43 am

      I love the combination of flavors you've chosen, Marissa. I can imagine that every it is a wonderful surprise! Have a great weekend 🙂

      Reply
    2. Mary Frances says

      June 02, 2015 at 7:31 am

      What a unique combination of ingredients! The coconut flakes are an unexpected treat. Thanks for sharing!

      Reply
      • Marissa says

        June 02, 2015 at 3:12 pm

        Thanks so much, Mary!

        Reply
    3. Tina Jui | The Worktop says

      June 02, 2015 at 7:03 am

      Yum, this sounds so delicious! I love the addition of coconut to the salad. I always massage the kale with oil, salt and lemon juice. Never realized that just using salt would do the trick!

      Reply
      • Marissa says

        June 02, 2015 at 3:13 pm

        I've never tried that (with oil and lemon juice too) - sounds delicious! 🙂

        Reply
    4. Oana | Adore Foods says

      June 01, 2015 at 1:25 pm

      I always come to your blog for inspiration when I want to try a new salad combination. This one, looks like would be one of my fave 🙂

      Reply
      • Marissa says

        June 02, 2015 at 3:12 pm

        That's so sweet, Oana. Thank you!

        Reply
    5. Allie says

      June 01, 2015 at 10:22 am

      This is so unique! I honestly would never have thought to add coconut to a salad but it sounds so fantastic! And that's amazing what a difference a salt massage can make. Lovely!

      Reply
      • Marissa says

        June 02, 2015 at 3:12 pm

        It's the first time I've done it and it's so good (the coconut)! And yes, the salt massage makes all the difference.

        Reply
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