Kale Salad With Peaches and Coconut

Kale Salad recipe with caramelized peaches, homemade croutons and coconut shavings, this salad is so delicious. This salad is perfect for lunch or side dish.

I finally caved in and made a kale salad.  This is the first time I have used Kale for a blog recipe and I have to say that it came out really great.

The way I see it, Kale and peaches are a match made in heaven!

Choosing the ingredients

Kale has a very strong taste that is more bitter than taste.

Peaches are perfectly sweet and juicy but no other flavors in it.

When they come together, it is taste perfection.  Peaches give sweetness to the kale.  In turn, kale gives peaches some bitterness.

For the {almost} end of summer, peaches work best in a salad.  They are a fun way to make salad.

Kale recipes can be difficult, but, I found that roasting the kale for about 15-20 seconds can make all the difference.

Vegan or vegetarian?

To keep this vegan, I decided to use shredded dry coconut as a topping instead of cheese.  That turned out to be a terrific idea.  There is just something so much fun about putting peaches and coconut together.

For vegetarian version with a bit more protein and vitamin K2, try this amazing blackberry peach salad with goat cheese. Jennifer uses spinach and arugula, instead of kale and it works great too.

What is your perfect “match-made-in-heaven” ingredients?

More kale recipes I have made since this post went live – Copycat Whole Foods Salad, Kale Hummus, Kale chips and Turmeric Smoothie Bowl

Now, when I need easy salads to make, this is the one I will turn too.

How to make this kale peach salad

To make the Salad Dressing

1) In a small bowl, add juice of one lime.  Also, start pre-heating the oven to 450 degrees.

2) Add 2 tsp of brown sugar.  I am out of agave, so, I went with brown sugar.  If you have agave, add 2 tsp of it.

3) Add 1/4 tsp of oregano and 1/4 tsp of salt.  Actually, I used only half of that.  I ended up using only 1/8 tsp of salt

4) Add one tsp of black pepper

5) Mix well using a spoon or a whisk.  Set it aside.

Assemble the salad

1) Take leaves of Kale and brush them lightly with extra virgin olive oil.  Put them on a baking sheet

2) Place them in the oven for no more than 25 seconds. Yes, 25 seconds only.  Remove them and let them cool for about 30 seconds.  You will notice that the kale is going to be greener.

3) Remove the thick stems and roughly chop the kale.  Place it in a bowl and add about 1 tsp of the salad dressing.  Mix well and set aside

4) Take half a peach and make thin slices.  Butter it lightly (use 2 tsp of melted Earth Balance). Place it on a baking sheet and bake for about 10 minutes

5) Take 4 water chestnuts and brush them lightly with the melted Earth Balance butter. Place them in a baking sheet and bake for about 7 minutes.  Bake the peaches and chestnuts at the same time

6) While those two are in the oven, take 2 slices of stale Italian bread and brush them lightly with butter or olive oil.  Place them in the oven for about 3 minutes and remove them. Cut them into small pieces and use them as croutons for the salad.

7) Slice up half of an avocado.  Slice thinly and add them to the kale

8) Remove the peaches and chestnuts from the oven. Add the peaches to the kale

9) Add about 1 tsp of shredded coconut.  Slice the chestnuts into long, thin slices and add them to the salad.  Add the dressing and toss gently.

10) Add one more tsp of coconut and the croutons.  Serve immediately.  This Kale salad is perfect when served immediately

Kale Salad Recipe

Rini

Kale Salad recipe is top on the list of very easy salads to make. The Peach in this salad is addition to the salad because it offsets the bitterness.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine American

Servings 2 People

Calories 479 kcal

Ingredients

  

1x2x3x

• 5 Kale leaves washed
• 1 tsp extra virgin oil to brush the kale with
• ½ peach thinly sliced
• 2 tsp Vegan butter melted, for brushing the peach and the chestnuts
• 4 pieces water chestnuts
• ½ avocado
• 2 slices Italian bread thinly sliced and cubed

For The Salad Dressing

• 2 Tbsp olive oil
• ½ lime juiced
• 2 tsp agave
• ½ tsp oregano
• 1 tsp salt
• 1 tsp pepper

Instructions

 

To Make The Dressing

• In a small bowl, add all the ingredients for the dressing
  
• Mix well using a spoon or a whisk. Set it aside.

To make the Salad

• Pre-heat the oven to 450 degrees.
• Take leaves of Kale and brush them lightly with extra virgin olive oil
  
• Spread them out on a baking sheet
  
• Place them in the oven for no more than 25 seconds only
  
• Remove the thick stems from kale and roughly chop the kale
  
• Place chopped kale in a salad bowl and 1 tsp of dressing. Mix well
  
• Butter peaches lightly and place it on a baking sheet
  
• Butter the water chestnut and place them on a separate baking sheet
  
• Bake peaches for about 10 minutes and chestnuts for 7 minutes
  
• While those two are in the oven, brush Italian bread lightly with olive oil.
  
• Place them in the oven for about 3 minutes and remove them
  
• Slice up half of an avocado. Slice thinly and add them to the kale
• In the salad bowl, add the peaches and avocado
  
• Add about 1 tsp of shredded coconut.
  
• Slice the chestnuts into long, thin slices and add them to the salad
  
• Add the dressing and toss gently
  
• Add one more tsp of coconut (optional)
  
• Cut bread into small pieces and use them as croutons for the salad.
• Serve this kale salad immediately
  

Nutrition

Calories: 479kcalCarbohydrates: 38gProtein: 9gFat: 35gSaturated Fat: 8gSodium: 1327mgPotassium: 1058mgFiber: 5gSugar: 14gVitamin A: 14620IUVitamin C: 183.4mgCalcium: 225mgIron: 3.2mg

Keyword make a kale salad, quick roast kale salad

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