Fruit and Kale Salad With Coconut Lime Dressing Recipe

By
Allyson Kramer
Allyson Kramer
Bestselling cookbook author, recipe developer, and food photographer who focuses on vegan and gluten-free cooking.
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Updated on 06/1/22
fruity kale salad
Allyson Kramer
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 2 servings
Nutrition Facts (per serving)
690 Calories
39g Fat
90g Carbs
13g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 690
% Daily Value*
Total Fat 39g 50%
Saturated Fat 5g 27%
Cholesterol 0mg 0%
Sodium 184mg 8%
Total Carbohydrate 90g 33%
Dietary Fiber 25g 90%
Total Sugars 43g
Protein 13g
Vitamin C 262mg 1,312%
Calcium 347mg 27%
Iron 5mg 29%
Potassium 2309mg 49%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are a lot of recipes for kale salad floating out there, but many of them are on the savory side of things, usually with roasted mushrooms, garlic, and other savory accompaniments. Kale such a versatile green that it can be used in a variety of recipes from savory to sweet. Kale makes a wonderful base for this delicious and subtly sweet fruit salad.

For those of you who may be skeptical, this combo of everything may sound a little odd, but trust me- it’s delicious. This recipe is much closer to a fruit salad than a traditional kale salad, but an open mind will go very far when enjoying this unorthodox dish.

You can use any fruit you'd like, but it's recommended to go with the banana, as it makes a lovely base for this salad with its slight sweetness and silky texture. Try adding grapes, blueberries, mango, kiwi, or even cherries. The combinations of variations on this fruity kale salad are truly limitless!

Ingredients

For the Salad:

  • 6 kale leaves

  • 1 banana, chopped

  • 3 large strawberries sliced

  • 4 cherry tomatoes, halved

  • 1 clementine or mandarin orange, peeled and divided

  • 1 apple, cored and chopped

  • 1 tablespoon cilantro, chopped

  • 1/2 avocado, cubed

  • 1 dash salt

For the Dressing:

  • 1/4 cup shredded coconut

  • 2 tablespoons lime juice

  • 2 tablespoons olive oil

  • 2 teaspoons agave

  • 1 teaspoon flaxseed meal

Steps to Make It

  1. First, chop up kale into bite-sized pieces, about 1 to 2-inch pieces, and place into a large bowl. Salt the kale leaves lightly and toss. Next, mix up the shredded coconut, lime juice, olive oil, agave and ground flaxseeds in a separate, smaller bowl until very well blended.

  2. Massage the dressing (using clean hands) into the leaves until the kale becomes wilted and evenly coated with the dressing. In a separate bowl, toss the banana, strawberries, cherry tomatoes, clementine, apple, and cilantro together until well mixed.

  3. Mix the fruit with the wilted kale and then top with the chopped avocado and a little more of the dried coconut.

  4. Voila… fruity kale salad!