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Raspberry Super Salad With Toasted Coconut From Ketotarian

VEGAN, VEGETARIAN

PREP: 20 minutes STAND: 1 to 2 hours

SERVES 2

INGREDIENTS
50g thin slivers sweet onion
3 tablespoons fresh lime juice
75g trimmed, torn fresh kale leaves
2 tablespoons olive oil
¼ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
50g fresh baby spinach leaves
1 small avocado, halved, pitted, peeled, and thinly sliced
60g fresh raspberries
15g large flaked coconut, toasted
4 tablespoons torn fresh basil leaves

1 In a small bowl, combine the onion and juice; toss to coat. Press down on the onion to submerge it as much as possible. Cover; let stand for at least 1 hour or up to 24 hours (refrigerate if standing for more than 1 hour).

2 Meanwhile, in a medium bowl, combine the kale, 1 tablespoon oil, and 1⁄8 teaspoon salt. Using clean fi ngers, gently massage and mix the kale leaves with the oil mixture until the kale has wilted slightly. If needed, cover and chill 1 to 2 hours before serving.

3 Drain the onion, reserving 1 tablespoon of the soaking juice. In a small bowl, combine the reserved soaking juice, the remaining 1 tablespoon oil, the remaining 1⁄8 teaspoon salt, and the pepper.

4 To serve, toss the spinach with the kale in a bowl. Divide the kale mixture between two serving plates. Top evenly with the onion, avocado, raspberries, coconut, and basil. Drizzle with the dressing.


Recipe extracted from Ketotarian, published on 7th February 2019 by Hodder & Stoughton