Snow Pea and Kale Salad with Toasted Coconut and Lime
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.
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
1medium shallotsliced into thin rings
1/4cupunsweetened coconut flakes
1small bunch Lacinato kalealso called Italian kale and Dino kale
1tablespoonfresh lime juice
2tablespoonschopped fresh chives
1teaspoonfinely grated lime zest
salt and freshly ground black pepper
1/2poundsugar snap peashalved crosswise
1/4cupfresh mint leavestorn 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.
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