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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 (a technique I also use in 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.

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

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Course: Salad
Calories: 131
Servings: 4 people
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.


  • 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


  • 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.


Calories: 131kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Sodium: 126mg | Potassium: 216mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1079IU | Vitamin C: 42mg | Calcium: 43mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Jen says:

    Love the sweet and tangy flavors here. I’m definitely craving this salad for lunch!

    1. Marissa says:

      Thanks, Jen!

  2. Kristen @ The Endless Meal says:

    I’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!

    1. Marissa says:

      Yum! Our farmer’s market opens this week – I can hardly wait for those super fresh local veggies.

  3. Faith (An Edible Mosaic) says:

    I 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!

    1. Marissa says:

      I 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!!

  4. KevinIsCooking says:

    I 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. 🙂

    1. Marissa says:

      So funny, Kevin! Thank you…

  5. Ashley | Spoonful of Flavor says:

    I always say yes to toasted coconut topping! And the lime adds another flavor that I love. Great recipe!

    1. Marissa says:

      Thanks, Ashley! 🙂