Broccoli Blueberry Kale Salad
From the kitchen of Meghan Cuddeback
INGREDIENTS
The Dressing
The Salad
- ¼ cup coconut oil, melted
- ¼ cup honey, can sub maple syrup
- ¼ cup apple cider vinegar
- 1 clove garlic, finely minced
- ¼ teaspoon sea salt
The Salad
- 2 heads broccoli
- 1 bunch kale, washed well
- ⅓ cup shredded coconut
- ½ cup sliced almonds, toasted
- 1 cup fresh blueberries
DIRECTIONS
- Whisk the dressing ingredients together in a small bowl.
- Chop the broccoli into bite-sized pieces. Also chop the broccoli stems into ¼ inch pieces.
- Remove the tough inner rib from the kale leaves. Chop the kale leaves into small pieces.
- Combine the broccoli, kale, coconut, sliced almonds and blueberries in a large bowl. Add the dressing and toss to coat.