2green onionsthinly sliced (both white and green parts)
1/2cuptoasted coconut flakes
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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.