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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.
And remember that raw kale is transformed by a quick salt massage between your fingers (a technique I also use in my Warm Kale Salad and this Kale Apple Salad). 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This 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!
You’re speaking my language, Helen! 🙂
The 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!
Exactly! Thank you, Joanne!
Good glory this looks unbelievable! Those caramelized shallots especially!!!
Wow! Thanks so much!
No wonder my Kale Salads never came out right. I wasn’t doing it like Marissa. Thanks for the good tips!
You crack me up, Kim! xo
This 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!
It’s the little things, right? Thanks so much. xo
Hi 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!
Hi 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.
I 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!
Yes, try it Shashi! I promise you’ll like it… 🙂
This salad sounds fantastic! I love all the intense flavors in the dressing, and coconut is such a great addition to classic dark greens.
I’m with you, Eileen. I love intensely flavored salads. And the coconut is so good in this – adds that little bit of buttery crunch.
I’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!
It’s so true, Alice! Fish sauce truly gives all kinds of dishes that little whisper of umami.
The toasted coconut and like really bring a tropical element to this dish 🙂
I agree Medha. Thanks!
Ooh I’m definitely going to try that kale trick! I find it too tough at times to really fit in salads!
It’s amazingly effective, Lorraine! You’ve got to try it… 🙂
I’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! 🙂
So sweet, Nagi. Thank you!
Great combination, definitely a must try for me! Love it! Pinned!
Thanks so much, Mira! xo
Great 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! 🙂
Exactly! Love the sweet and tangy and that little bit of crunch.
I feel healthier just reading your list of ingredients! Beautiful salad and so nutritious. Pinned and shared, of course!
haha…thank you! 🙂