Bright Coconut Salad
Week after week of terrible weather rained down on San Francisco this January and February, leaving me in a grouchy mood solved only by food consumption. Yes, I'm an emotional eater. If anything is going to make this Florida girl happy when she's cold and drenched, it's bright and happy food! I figured that if I eat tropically, then maybe I can trick my mind into believing that San Francisco, is in fact, San Juan. This bright and happy salad was the result of staring at a knob of ginger and a little coconut milk at the market. I then picked the most colorful and ripe fruits and vegetables I could find, and the ginger-coconut milk dressing was the vibrant piece to turn a cold and rainy night on its head.
2 bunches of curly kale
Juice from 2 limes
2 watermelon radish
4 manila mangoes, or other ripe mango
can also throw in papaya, or any other tropical fruit
1 cup crunchy toasted coconut flakes
coconut milk-ginger dressing
1 can coconut milk
juice from 2 limes
2 tbsp honey
2 tbsp finely minced ginger
2 tbsp toasted sesame oil
1 big pinch salt
Pull the leaves of the kale stems, and chop into moderately thin strips. Massage with lime juice and set aside in the fridge. Peel the carrots. Then use the peeler to strip the carrots lengthwise into ribbons (the same direction you peeled the carrot). Use a paring knife to cut the top and bottom of the radishes, and then peel down the sides using the knife, from top to bottom. Slice radishes into rounds and then chop into strips. Peel and dice the mango. If coconut flakes are untoasted, place in 350 degree oven on baking sheet for 4-7 minutes. Watch carefully - it can burn quickly! The coconut flakes should be lightly golden brown on the edges. Toss the fruits and vegetables with kale.
Make the dressing by whisking all the ingredients together. Toss the salad in about half the dressing, and add a little more at a time if you desire!
*Here's to dreaming of a tropical paradise*