Warm Coconut Kale Salad

First of all, I’m sorry for the lack of posts. I’m in the last finals of my college career and it’s so hard to find time to cook. My meals usually consist of apples. bananas, hard boiled eggs, quest bars and grocery store sushi… I can’t wait to get done with finals so I can start cooking and juicing for the summer!

I found a little time to post about my favorite brain food: Kale. This leafy green is a “must” during finals. It keeps me energized and full for long days in the library. Not only is it  off the charts with nutrients and vitamins but its so delicious and satisfying. Its also packed with antioxidants and cleanses your body of toxins (to flush out all this coffee I’m drinking), and is packed with fiber to keep you full without gaining weight! My favorite thing about kale is that its really chewy to satisfy my mouth and tummy since I don’t eat meat (I eat fish occasionally).

{One cup of Kale has ZERO calories, 36 calories and is high in vitamin C, vitamin K, beta carotene, magnesium and potassium}

Below is my absolute FAVORITE salad. I  like to heat this salad because it makes it a lot easier to chew and digest and satisfies me more since Kale can be intense alone. Make sure you don’t overcook it though because it can become soggy and lose nutrients. You can also choose to massage the kale with the coconut oil to soften the leaves.

Warm Coconut Kale Salad



  • 5 cups kale (ripped off bite size pieces)
  • 1 tsp coconut oil
  • 1/2 avocado, chopped
  • 1 tsp chia seeds
  • Squeeze lemon juice
  • Himalayan salt
  • (optional hard boiled egg)


  1. Heat coconut oil on LOW in large pan
  2. Add Kale that is torn into small pieces  for about 5 minutes (you still want it crispy not soggy)
  3. Season with a little salt
  4. Squeeze a little lemon
  5. Remove from heat
  6. Add avocado and chia seeds

Strawberry Spinach Salad with Lime-Pomegranate Dressing


This is one of my go-to summer salads that is light and fruity but still has depth with the pine nuts and feta and a little spanish kick from the cumin. This is my favorite salad to serve at BBQ’s and family dinners, everyone seems to LOVE it.


  • 1 cup Spinach
  • 2 cups Butter lettuce
  • 8 Strawberries, sliced
  • Avocado, cubed
  • Crumbled feta
  • 1/2 cup Pine Nuts


  • 2 tbsp fresh Lime Juice
  • 2 tbsp Pomegranate juice
  • 3 tbsp Apple Cider Vinegar
  • 1 stevia packet
  • 1/4 tsp ground cumin
  • 3/4 tsp salt
  • 1 tbsp maple syrup
  • Olive Oil (about 2 tbsp)

In a separate bowl, mix lime juice, pomegranate juice, apple cider vinegar, stevia, cumin, salt, maple syup and drizzle while whisking in olive oil until it’s a dressing-like consistency. Toast pine nuts over low heat in small skillet, stirring constantly so it doesn’t burn. In a big bowl, add spinach, sliced strawberries, avocado, pine nuts. Pour dressing over salad and top with crumbled feta to your liking.

My Favorite Salads



Tempeh Berry Salad

{Strawberries, Blueberries, Cucumbers, Avocados, Chia Seeds, Romaine and Grilled Miso Tempeh}


Goji Goddess Salad

{Goji berries, blueberries, pumpkin seeds, cucumbers, avocado, hemp seeds on kale}


Rainbow Kale Salad

{Roasted red and orange beets, cherries, quinoa, shredded carrots, tomatoes, avocado, slivered almonds, romaine and Swiss chard}


Raspberry Avocado Salad

With cucumbers, pumpkin seeds, sliced almonds, and chia seeds over mixed greens

Light Avocado Dressing

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Blend Ingredients:

  • 1 large Avocado
  • 1/2 cup nonfat greek yogurt
  • Juice of 1 lemon
  • 1/2 cup of Apple Cider Vinegar
  • 1/4 cup Grapeseed oil
  • Salt
  • Splash of hot sauce