Coconut Kale Ambrosia

April 1, 2014

Idea Large

A delicious idea


Sometimes I have a really good idea. Sometimes I don’t know exactly how to finesse that idea so I ask my guides, or my inner oracle, as I’ve sometimes called the still place inside when everything outside it is swirling. As my 11-year-old friend told me last week on the third day of her house visit, “You check your inner oracle a lot.”

As it happens, I wanted to make a sweet kale salad, but there are only so many ways you can keep the integrity of kale while making it sweet without sweetener. So I started with one ingredient and from there asked my guides to one by one, show me the rest. The result: Coconut Kale Ambrosia. (FYI, the definition of “ambrosia” is “food of the gods.” Indeed.) By the by, this recipe is sugar-, gluten-, dairy-free and vegan. Kale ambrosia for the win!

Coconut Kale Ambrosia


2 bunches Lacinato Kale (also known as dinosaur kale and Tuscan kale)
Olive oil, Salt, Lemon Juice
1 Pear
1 Pluot or Plum, peeled if skin is too tough or tart (no offense to tough tarts)
Raw Pecan pieces, a generous handful
Coconut oil, melted to liquid
Ground Cardamom
Ground Nutmeg

Start with a kale salad base:
Wash and dry the kale, remove spines. Shred or chop into one-inch (or so) pieces. Smaller pieces are good, too, and give more focus to the fruit to come. In a bowl, add to the kale: olive oil (about a tablespoonful), salt (a couple of pinches) and lemon juice (about 1/2 a teaspoon). Mix well, cover and let sit for 10 minutes. The salt, o.o. and lemon juice breaks down the kale, softening the leaves and neutralizing the bitter flavor. After 10 minutes, taste the mixture. If it’s bitter, add a touch more salt and lemon juice. Be sure not to over-salt (we’re making a sweet salad). You don’t want to taste saltiness, rather neutralize the bitterness.

While the kale mixture is neutralizing, start on the fruit:
In a separate bowl, slice the pear and pluot/plum into bite-sized pieces. Peeling them will make for a sweeter flavor. Add coconut oil, 1 to 2 tablespoons, depending on how much dressing you like on your salads, and how much you love coconut flavor. You’re effectively making the salad dressing, so be generous, but balance the amount with the amount of your fruit mixture. Add a tiny pinch each of ground cardamom and ground nutmeg. Mix together. Add to kale mixture. Add handful of pecan pieces and mix all ingredients well. Serve.


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