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Warm Kale Coconut Tomato Salad
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Warm Kale Coconut Tomato Salad

Here’s a good transitional recipe for kale salad I found in A ModernWay to Cook by Anna Jones, slightly tweaked.
Servings 4

Ingredients

  • 12 oz cherry tomatoes
  • 4 tbsp olive oil
  • 3 limes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12 oz curly kale, stalks removed
  • 1/4 cup unsweetened dehydrated shaved coconut
  • 1 tbsp soy sauce
  • 1 tbsp grated fresh ginger
  • 2 tbsp white miso paste
  • 1 tbsp liquid honey
  • 1 red serrano pepper, very finely minced, optional

Instructions

  • Heat your oven to 450 F.
  • Place the halved tomatoes on a sheet pan and toss with half the olive oil, salt, pepper, zest of 2 of the limes and juice of 1 lime.
  • Roast the tomatoes for 15-20 minutes, until blistered and starting to colour.
  • While the tomatoes are cooking, tear the washed and dry kale into pieces. Mix the kale with the coconut and soy sauce on another sheet pan. Put the kale in the oven with the tomatoes and cook for 5-10 minutes, or until the edges begin to crisp.
  • In a small bowl, combine the grated ginger, miso, honey, hot pepper and juice of the remaining limes. Taste and adjust (more honey, more lime juice,salt, pepper, etc.).
  • Toss the tomatoes with the kale in a larger bowl and drizzle the dressing over the top, a little at a time. If the tomatoes are very juicy you may not need it all. Serve warm.