Crunchy Kale Salad with Toasted Coconut

Toasted Coconut

1. Heat a large fry pan to medium heat. Add the coconut flakes and dry toast until they turn light brown, about 2-3 minutes. Stir often to avoid burning.

Prep the Kale

1. In a large bowl, add half of the lemon juice, the olive oil, sugar, and half of the salt. Vigorously stir together with a spoon or whisk.
2. Then, add the chopped kale and the massage the dressing into the greens. Let it rest for 15 minutes while you prepare the rest of the salad. This helps tenderize the kale.

Creamy Dressing

1. In a small bowl combine the greek yogurt, the remaining lemon juice and salt, and a pinch of cayenne pepper. Mix until creamy. You can add a splash of water to make the dressing easier to pour.

Make the Salad

1. Add the chopped apple, cashews, wonton strips, and toasted coconut to the bowl with the kale. Lightly toss and serve with the creamy dressing drizzled on top.