Coconut Cashew Kale Salad

Preparation 10min Cook Time 10min
Serves 4     adjust servings



  • 2 bunches of lacinato/dyno kale
  • 2 1/2 tablespoons olive oil, divided
  • 1/2 cup Silk Non-Dairy Almond Yogurt
  • 1/4 cup chopped fresh basil, divided
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • salt and black pepper, to taste
  • 2 green onions, thinly sliced (both white and green parts)
  • 1/2 cup roasted, salted cashews
  • 1/2 cup toasted coconut flakes


Remove kale leaves by stripping from the kale ribs. Very thinly slice the kale leaves, also known as chiffonade. (Watch example here.) With both hands, massage kale with 1 tablespoon olive oil and 1/4 teaspoon salt. 

In a small bowl, whisk together yogurt, 2 tablespoons basil, remaining 1 1/2 tablespoons olive oil, garlic, lemon juice, red wine vinegar, 1/4 teaspoon salt, and few cracks of black pepper. 

Add dressing to kale and lightly toss to coat, then add remaining basil, green onions, cashews, and toasted coconut, and toss again. Serve.

Recipe Notes


© 2017 HeartBeet Kitchen. All rights reserved.