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prep time
13 min
cook time
4 min
ready time
17 min
Keto Kale and Coconut Salad
This tender kale salad is tossed in a sweet lime dressing and served with creamy avocado, crunchy toasted coconut, pumpkin and sunflower seeds.
This is a great side salad for sharing, perfect served with pork, chicken or fish.
Net Carbs
3.3 g
Fiber
5.5 g
Total Carbs
11.9 g
Protein
2.9 g
Fats
18.2 g
205 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Organic Tuscan Kale by Organics
2 cups
Lime Juice, Fresh
1 tablespoon
Maple Flavored Syrup by Lakanto
1 teaspoon
Olive Oil
2 tablespoon
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Coconut Oil
1 teaspoon
Unsweetened Coconut Flake by Kroger
¼ cup
Pumpkin Seeds
1 tablespoon, whole pieces
Sunflower Seeds
1 tablespoon, whole pieces
Avocado
1 each
Recipe Steps
steps 6
17 min
Step 1
Clean the kale and tear off the leaves into bite sized chunks, discarding the stalks.Step 2
Whisk together the lime juice, syrup and olive oil.Step 3
Drizzle the dressing over the salad and season with salt and pepper. Use your hands to thoroughly massage the dressing into the salad leaves for a minute or two. This will help to soften the leaves. Set aside for 5 minutes to soften further.Step 4
Melt the coconut oil in a skillet over a low/medium heat. Add the coconut flakes, pumpkin and sunflower seeds and toast gently for 3-4 minutes until warmed through and lightly golden.Step 5
Thinly slice the avocado and add to the kale, tossing to combine.Step 6
Scatter over the toasted coconut and seeds, tossing through the salad to serve.
