Coconut, Kale & Nectarine Salad

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This salad is something I made when I had a lot of nectarines, which I needed to use fast. It’s a great side to grilled meat, particularly pork, which always ties sweetly with sweet fruit – apples too course.

So here it is – give it a go!

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Serves 2

 Tools

  • Frying pan
  • Steamer/Saucepan

Ingredients

  • ½ cup shredded coconut
  • 2 cups torn kale leaves, firmly packed
  • 2 fresh nectarines
  • Juice of ½ a lemon

Method

  1. Toast the shredded coconut In a fryingpan over high heat. Stir frequently and once lightly golden, remove from the heat to cool and set aside.
  2. Steam the kale for approximately five minutes or until slightly tender, but still a vibrant green colour.  Remove from the heat, run under cold water and set aside in a sieve to drain.
  3. Remove the kernel and cut the nectarines into approximately 16-18 slices each.
  4. In a salad bowl, combine the toasted coconut, kale and nectarine slices. Drizzle with the lemon juice before serving.

Serving Suggestions

Serve with grilled pork (Before grilling on a BBQ, marinate four small pork fillets in 1 tbsp lemon juice, 1 tbsp EVOO* & 1 tbsp maple syrup, salt & pepper)

 

*Extra Virgin Olive Oil

Tips

  • No white nectarines? Use yellow nectarines or yellow or white peaches
  • No Kale? Use baby spinach or english spinach
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