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.
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.
But a quick salt massage and voilà! The kale is tender and flavorful – perfect for salad.
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
Ingredients
- 2 tablespoons olive oil divided
- 1 medium shallot sliced into thin rings
- Kosher salt
- 1/4 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
- 1/2 pound sugar snap peas halved crosswise
- 4 radishes thinly sliced
- 1/4 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.
Robyn says
June 6, 2015 at 6:43 amI love the combination of flavors you’ve chosen, Marissa. I can imagine that every it is a wonderful surprise! Have a great weekend 🙂
Mary Frances says
June 2, 2015 at 7:31 amWhat a unique combination of ingredients! The coconut flakes are an unexpected treat. Thanks for sharing!
Marissa says
June 2, 2015 at 3:12 pmThanks so much, Mary!
Tina Jui | The Worktop says
June 2, 2015 at 7:03 amYum, 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!
Marissa says
June 2, 2015 at 3:13 pmI’ve never tried that (with oil and lemon juice too) – sounds delicious! 🙂
Oana | Adore Foods says
June 1, 2015 at 1:25 pmI 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 🙂
Marissa says
June 2, 2015 at 3:12 pmThat’s so sweet, Oana. Thank you!
Allie says
June 1, 2015 at 10:22 amThis 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!
Marissa says
June 2, 2015 at 3:12 pmIt’s the first time I’ve done it and it’s so good (the coconut)! And yes, the salt massage makes all the difference.
Jen says
June 1, 2015 at 8:31 amLove the sweet and tangy flavors here. I’m definitely craving this salad for lunch!
Marissa says
June 2, 2015 at 3:11 pmThanks, Jen!
Kristen @ The Endless Meal says
May 30, 2015 at 2:25 pmI’ve been seeing local snow peas pop up around the markets recently and have been dreaming of ways to cook them. Now I know what I’ll make! Love the coconut in this!
Marissa says
May 31, 2015 at 4:34 pmYum! Our farmer’s market opens this week – I can hardly wait for those super fresh local veggies.
Faith (An Edible Mosaic) says
May 30, 2015 at 5:58 amI can never get enough Thai flavors! I love all the flavors going on here – I bet everything comes together perfectly. I’m also a fan of combining grilled or roasted veggies with fresh veggies in a salad – so yummy!
Marissa says
May 31, 2015 at 4:33 pmI agree, Faith! I always crave the bold flavor combos of Thai food. And yes on mixing up cooked and raw veggies in salads. Speaking of salads, can’t wait to try your pizza salad – I keep thinking about it!!
KevinIsCooking says
May 29, 2015 at 6:34 pmI would eat this one in a heartbeat. Crispy shallots, coconut flakes and fish oil in the dressing with lime – Wow! Love the kale photos, not many people “massage” their kale and boy is it a tough when to get down if you’re a guest trying to be polite. 🙂
Marissa says
May 31, 2015 at 4:32 pmSo funny, Kevin! Thank you…
Ashley | Spoonful of Flavor says
May 28, 2015 at 5:30 pmI always say yes to toasted coconut topping! And the lime adds another flavor that I love. Great recipe!
Marissa says
May 31, 2015 at 4:31 pmThanks, Ashley! 🙂
Helen @ Scrummy Lane says
May 28, 2015 at 1:04 pmThis has got SUCH an interesting mix of veggies in it, Marissa … I love it! It’s very different – would be a great companion to some noodles, or just neat with some lovely fresh bakery bread … mmm!
Marissa says
May 31, 2015 at 4:31 pmYou’re speaking my language, Helen! 🙂
Joanne says
May 28, 2015 at 4:39 amThe most minute details often catch my eye when it comes to recipes, and I certainly would have been hooked by the toasted coconut in this as well! Such a lovely salad!
Marissa says
May 31, 2015 at 4:30 pmExactly! Thank you, Joanne!
Tux of Brooklyn Homemaker says
May 27, 2015 at 7:44 pmGood glory this looks unbelievable! Those caramelized shallots especially!!!
Marissa says
May 31, 2015 at 4:29 pmWow! Thanks so much!
Kimberly Labar says
May 27, 2015 at 7:18 pmNo wonder my Kale Salads never came out right. I wasn’t doing it like Marissa. Thanks for the good tips!
Marissa says
May 31, 2015 at 4:29 pmYou crack me up, Kim! xo
Mon Petit Four says
May 27, 2015 at 2:31 pmThis is such a gorgeous salad, Marissa. I love that you included the tip for massaging the kale, and saving the shallot oil – those kind of things make all the difference! My favorite part of this salad is that it utilizes all different kinds of textures – tender roasted vegetables and crunchy coconut…so great!! Beautiful job!
Marissa says
May 31, 2015 at 4:42 pmIt’s the little things, right? Thanks so much. xo
Dorothy Dunton says
May 27, 2015 at 1:14 pmHi Marissa! We grow kale in our garden. Question – if I harvest some of our kale when it is fairly “young” would that work here? I’ve never heard of a salt massage – what a great idea! Thanks!
Marissa says
May 27, 2015 at 1:25 pmHi Dorothy! Yes, young kale would work perfectly and may not need the salt massage. When you do have some mature leaves that you want to use in a salad, you’ve got to try the method. It gives the kale a wonderful texture and flavor.
shashi at runninsrilankan says
May 27, 2015 at 11:18 amI adore kale – but I never massaged it! I need to try this pronto – thanks Marissa! By the way, your salad sounds wonderful – I love my veggies and this is one delicious way to get my fill!
Marissa says
May 27, 2015 at 1:26 pmYes, try it Shashi! I promise you’ll like it… 🙂
Eileen says
May 27, 2015 at 10:41 amThis salad sounds fantastic! I love all the intense flavors in the dressing, and coconut is such a great addition to classic dark greens.
Marissa says
May 27, 2015 at 1:27 pmI’m with you, Eileen. I love intensely flavored salads. And the coconut is so good in this – adds that little bit of buttery crunch.
hipfoodiemom says
May 27, 2015 at 9:49 amI’m all about salads these days. . love the Thai flare! people are scared of fish sauce but a little goes a long way and is amazing!!! love this!
Marissa says
May 27, 2015 at 1:27 pmIt’s so true, Alice! Fish sauce truly gives all kinds of dishes that little whisper of umami.
Medha @ Whisk and Shout says
May 27, 2015 at 4:52 amThe toasted coconut and like really bring a tropical element to this dish 🙂
Marissa says
May 27, 2015 at 1:28 pmI agree Medha. Thanks!
Lorraine @ Not Quite Nigella says
May 26, 2015 at 8:35 pmOoh I’m definitely going to try that kale trick! I find it too tough at times to really fit in salads!
Marissa says
May 27, 2015 at 1:28 pmIt’s amazingly effective, Lorraine! You’ve got to try it… 🙂
nagimaehashi says
May 26, 2015 at 7:36 pmI’m really loving the salad and veggie combos you share Marissa! I’m not great when it comes to creative salads so I really love that I can draw inspiration from you! 🙂
Marissa says
May 27, 2015 at 1:28 pmSo sweet, Nagi. Thank you!
Mira says
May 26, 2015 at 7:35 pmGreat combination, definitely a must try for me! Love it! Pinned!
Marissa says
May 27, 2015 at 1:29 pmThanks so much, Mira! xo
HapaNomNom says
May 26, 2015 at 6:02 pmGreat combination of flavors! I never would have thought to add lime and coconut – but is sounds wonderful – adding touch of sweet and tangy to all of the greens! 🙂
Marissa says
May 27, 2015 at 1:29 pmExactly! Love the sweet and tangy and that little bit of crunch.
Bam's Kitchen says
May 26, 2015 at 6:00 pmI feel healthier just reading your list of ingredients! Beautiful salad and so nutritious. Pinned and shared, of course!
Marissa says
May 27, 2015 at 1:30 pmhaha…thank you! 🙂