You’ll want to serve this kale avocado salad at space temperature level so the coconut oil does not solidify.
Ingredients: 2 tablespoons Apple Cider Vinegar,1 avocado, diced,2 tablespoons Liquid Aminos,2 medium carrots, very finely sliced,2 tablespoons melted Organic Additional Virgin Coconut Oil, melted,1/ 3 cup large flake coconut,1 large clove garlic, minced,1 bunch Lacinato or Dinosaur Kale,2 tablespoons fresh lemon juice,6 red radishes, thinly sliced,1 teaspoon sea salt,1 tablespoon additional virgin olive oil or grease
Directions: Get rid of the ribs from the kale by tearing away an inch approximately from each side of the bottom of the stalk to form flaps. Then get the bottom of the stalk and pull up., Stack the kale leaves in a stack and roll up like a stogie. Thinly slice the kale. Reserve in a large blending bowl. Add the garlic, lemon juice, liquid aminos and olive oil. Mix together with your hands until each leaf of kale is effectively covered in the lemon-oil mix. Drizzle in the coconut oil and toss to integrate. Set aside for 15 minutes, stirring sometimes, up until wilted., Integrate the carrots and radishes with the cider vinegar and salt. Let sit, stirring occasionally, until the veggies have actually softened, about 15 minutes., Meanwhile, toast the coconut in a skillet over medium heat until golden brown, 2 minutes. Set aside., Add the pickled vegetables to the kale, along with the avocado, and toss to combine. Transfer to a serving platter and garnish with the toasted coconut.