Sometimes I just have a day when there doesn't seem to be enough chocolate in the world. Please tell me you have those days. You start eating mini Milky Ways at 8am, and you only stop briefly for meals. Don't worry, I know how ridiculous that sounds. It's OK, it's only for today. Tomorrow, we'll have a banana smoothie for breakfast, vegan soup for lunch, and veggie stir fry with brown rice for dinner. Right? Tomorrow we'll get back on track. But today it's Twix for breakfast, crab rangoon for dinner, and two cupcakes before bed because hey, we just gave up.
This salad is the perfect reprieve for your poor little digestive system; a gift for your body on a day when you are not doing it any favors. It starts with kale and coconut chips, which I must urge you to locate as soon as possible. Coconut chips are a far cry from shredded coconut - they're crispy and crunchy, and really taste of coconut. A miracle. The kale and coconut are tossed in a soy and sesame dressing that will blow your mind. I cried a little. I licked my bowl. I think there should maybe be a spa treatment involving this dressing. It's that delicious. Then it all gets roasted, resulting in a crunchy, chewy delight of a salad.
Roasted Kale and Coconut Salad
adapted from Super Natural Every Day, Shutterbean, and Joy the Baker.
1/4 cup olive oil
2 tablespoons soy sauce or tamari
1 teaspoon toasted sesame oil
1/2 teaspoon sriracha
6 cups (2 bunches) lightly packed chopped kale, ribs removed
1 1/2 cups unsweetened coconut chips
Preheat oven to 350 degrees. Place olive oil, soy sauce, sesame oil and sriracha in a jar with a tight-fitting lid, and shake well. Place kale and coconut in a large bowl and pour most of the dressing over. Toss well, and spread mixture in one layer over two rimmed baking sheets. Roast 12-15 minutes, until coconut is well toasted, stirring once about halfway through the cooking time. Remove from oven, return to the bowl, and toss with remaining dressing. Serve over hot farro or brown rice.
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