On the Job: Coconut Kale Salad with Avocado and Pickled Vegetables
On the Job: Coconut Kale Salad with Avocado and Pickled Vegetables is :
gluten free , dairy free , lacto ovo vegetarian , whole 30 , veganBy Feed Me Phoebe
apple cider vinegar
braggs liquid aminos
extra-virgin olive oil
Remove the ribs from the kale by tearing away an inch or so from each side of the bottom of the stalk to form flaps. Then grab the bottom of the stalk and pull up. Stack the kale leaves in a pile and roll up like a cigar. Thinly slice the kale. Set aside in a large mixing bowl.
Add the garlic, lemon juice, liquid aminos and olive oil.
Mix together with your hands until each leaf of kale is very well coated in the lemon-oil mixture.
Drizzle in the coconut oil and toss to combine. Set aside for 15 minutes, stirring occasionally, until wilted.
Combine the carrots and radishes with the cider vinegar and salt.
Let sit, stirring occasionally, until the vegetables have softened, about 15 minutes.Meanwhile, toast the coconut in a skillet over medium heat until golden brown, 2 minutes. Set aside.
Add the pickled vegetables to the kale, along with the avocado, and toss to combine.
Transfer to a serving platter and garnish with the toasted coconut.
Wine Pairing :
- gruener veltliner
- sauvignon blanc
Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.