Yield: 8 servings
 
Ingredients:
Dressing:
¼ cup coconut oil, melted
¼ cup + 2 tablespoons honey or ¼ cup agave
¼ cup apple cider vinegar
1 clove of garlic, grated using a microplane or very finely minced
A generous pinch of salt
Salad:
2 heads of broccoli
1 bunch of kale, washed well
½ cup of thick shredded coconut*
½ cup sliced almonds, toasted
1 cup fresh blueberries
 
Directions:
  1. Whisk all dressing ingredients together in a small bowl and set aside.
  2. Toast the coconut.
  3. Set aside.
  4. Toast almond slices.
  5. Set aside.
  6. Chop the broccoli into small florets.
  7. Remove the tough inner rib from the kale leaves.
  8. Chop kale leaves into small pieces.
  9. Combine the broccoli, kale, coconut, sliced almonds and blueberries in a large bow.
  10. Add the dressing and toss to coat.