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Warm Kale, Coconut and Tomato Salad

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  • Warm Kale, Coconut and Tomato Salad

    • 12 ounces cherry tomatoes, approximately 1 pint basket
    • 3 to 4 tablespoons extra-virgin olive oil
    • Kosher salt and freshly cracked black pepper to taste
    • 2 to 3 limes, well scrubbed if waxed
    • 12 ounces green or purple kale, approximately 2 heads, lower stalks removed and leaves torn into pieces
    • ¼ cup unsweetened dehydrated shaved coconut
    • 1 tablespoon soy sauce
    • 1 inch fresh ginger root, peeled and grated, approximately 1 tablespoon
    • 1 tablespoon white miso paste
    • 1 tablespoon tahini
    • 1 tablespoon honey
    • 1 red serrano or jalapeño pepper, finely chopped


    • Heat oven to 425. Rinse the tomatoes well, dry with paper towels and cut them in half, then place on a sheet pan. Dress with 1 to 2 tablespoons of olive oil, salt, pepper, the zest of 2 limes and the juice of 1 of them. Roast the tomatoes until just blistered and beginning to take on color, approximately 15 to 20 minutes.
    • Meanwhile, mix together the kale, coconut shavings and soy sauce, and place on another sheet pan. Roast these in the oven next to or below the tomatoes for approximately 5 to 10 minutes, or until the kale has begun to crisp at its edges.
    • Make the dressing in a small bowl, combining the grated ginger root, the miso, the tahini, the honey, the pepper, the juice of the second lime and the remaining olive oil. Adjust seasonings to your liking – you may wish to increase the amount of lime juice with a third lime, to thin the dressing.
    • Put the tomatoes and kale into a large serving bowl, and drizzle the dressing over the top, a few tablespoons at a time; you may not need all the dressing if the tomatoes are particularly juicy. Serve warm.

    Myles B. Astor, PhD, Administrator
    Senior Editor,

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  • #2
    I cannot get the girls in our house to eat darker leafy greens, whether that be kale, spinach, silverbeet or whatever.
    Such a shame.
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