Breathe new life into your greens with this Thai coconut apple kale salad. Creamy coconut combines with nut butter and apple for a sweet and savory combo that's paleo, vegan and gluten free.

Kale.

It’s been quite the superfood darling for a while.

You can saute it, stuff it in a sweet potato or acorn squash, and of course, eat it in a salad like this Thai coconut apple kale salad.

Thai flavors always bring such delicious savory notes to a dish, and this kale salad is no exception.

I've discussed how raw vegetables can be really tough on your system.

My body has a hard time digesting raw food, but there are so many great live nutrients in raw food, so that's why I recommend massaging the kale before eating.

I shot a video to show you how easy it is to pull this recipe together and massage your greens (see video at the top of the page).

All you need is a little olive oil, lime, and salt.

Then you take your clean hands and give the kale a good squeeze.

As you massage the greens, you'll feel them breaking down.

The kale will get softer, and turn bright green.

This is what you're looking for, and what your digestion will thank you for later.

Massaged greens will still hold up in the fridge for a few days, but I don't pour all of the dressing on the first day if I'm going to eat the salad across the week.

I add a little of the Thai dressing to the greens right after the initial massage so the flavors can combine.

Then I pour some on before I eat the kale salad each day.

Sometimes I need to thin the dressing a little with hot water so it pours more easily.

You can add your favorite protein to this salad. I topped with sesame seeds, but you can choose cashews or another nut.

The apple brings a nice sweetness and crunch to the kale salad, and shouldn't be missed. Shaved carrots up the veggie level as well.

Thai Coconut Apple Kale Salad {Paleo, Vegan, Gluten Free}

Serves about 6

Ingredients

2 bunches of kale, about 4 cups of greens, stems removed, coarsely chopped
1 teaspoon of olive oil
2 garlic cloves
1" fresh ginger, skin removed
1/3 cup of Sunbutter or favorite nut butter
1 lime
1 tablespoon coconut aminos
1 teaspoon apple cider vinegar
3/4 cup of full fat coconut milk
5 drops of Stevia
1 teaspoon red pepper flakes (optional)
2 carrots
2 apples, cored and cut into strips
2 tablespoons of sesame seeds to top or your favorite nut
Salt to taste

Instructions

Take the kale and place in a large bowl with olive oil, a small squeeze of lime and some salt and start massaging the greens (see video above). Kale is ready when the leaves have softened and turned bright green.
In a food processor, mince the garlic and then add the ginger to break it down. Then place the nut butter, lime juice (about 1 tablespoon), coconut aminos, apple cider vinegar, coconut milk, Stevia, and red pepper flakes, and blend. If the dressing is too thick to pour, add a tablespoon or two of water and blend again. Season with salt.
Use a vegetable peeler and peel the carrots directly onto the kale salad. Then add the chopped apples. Pour as much dressing as needed over the greens that you plan to eat each day. Top with sesame seeds or additional nuts and protein.