-¼ c. coconut oil, melted
-¼ c. + 2 T. honey or ¼ cup agave
-¼ c. apple cider vinegar
-1 clove of garlic, grated using a micro plane or very finely minced
-A generous pinch of salt
-2 heads of broccoli (use the Romanesco in your box)
-1 bu. of kale, washed well
-½ c. of thick shredded coconut*
-½ c. sliced almonds, toasted
-1 c. fresh blueberries (or use persimmons, pomegranates or other seasonal fruit available locally right now)
Whisk all dressing ingredients together in a best online casino for real money small bowl and set aside.
Chop the broccoli into small florets. Also chop the broccoli stems into ¼ inch pieces.
Remove the tough inner rib from the kale leaves. Using a food processor, pulse the leaves a few times to finely chop them. You may have to work in batches depending on your food processor. You can also chop them by hand.
Combine the broccoli, kale, coconut, sliced almonds and blueberries in a large bowl.
Add the dressing and toss to coat. Enjoy!
*Next time I make this I am going to try toasting the coconut. 🙂