An Exceptional Salad with An Unusual Coconut Oil Dressing


Coconut oil dressing was just one of the brilliant ideas that jumped out at me from the pages of Julia Sherman's new Salad For President cookbook.

What you will need

5 tablespoons cold-pressed coconut oil

3 teaspoons yuzu kosho

2 teaspoons Bragg liquid aminos, tamarin, or coconut aminos

2 1/2 tablespoons brown rice vinegar

Juice of two limes

2 bunches (6 ounces) of chopped kale

1/3 cup macadamia nuts, irregularly chopped

1 or 2 fresh chive blossoms

1/3 cup unsweetened dried coconut strips, lightly toasted

to serve: some grilled or broiled tofu tossed with any extra dressing


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