Grilled Pineapple Coconut Kale Salad
Sweet grilled pineapple is served on a bed of kale with shaved carrots and toasted coconut, served with a soy and sesame dressing.
Ingredients
For the salad:
- 8 large pieces of pineapple
- 2 tablespoons vegetable oil
- 1 cup (60 grams) unsweetened shredded coconut
- 1 head of kale
- 2 carrots shaved using a potato peeler
For the dressing:
- ¼ cup (60 ml low) sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 teaspoons honey
- 1 teaspoon fresh ginger grated
- 1 small garlic clove peeled and grated
- ½ cup (118 ml) olive oil
Instructions
Grill the pineapple:
- Preheat grill.
- Brush the pineapple pieces with vegetable oil. When the grill is hot, grill on both sides until caramelized with grill marks. Remove and set aside.
- To a small frying pan add the coconut over medium-low heat. Toss every couple of minutes until evenly light brown and toasted. Transfer to a bowl.
Make the dressing:
- Add the dressing ingredients to a bowl and whisk well, or add to a storage jar and shake, set aside.
- Once the pineapple is cooled, cut into bite-size pieces.
- To a large bowl, add the kale and carrot slices. Drizzle with the dressing and toss well. Add the pineapple and top with the toasted coconut.
Video
Nutrition
Serving: 1 | Calories: 264kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Sodium: 141mg | Fiber: 5g | Sugar: 14g