Kale, coconuts, almonds, and cilantro are tossed in this powerfully cleansing salad. This dish is light and citrus-y but still very filling, with the orange-infused vinaigrette adding a subtle sweetness. Enjoy immediately or let the flavors mesh together in the refrigerator before digging in.

Kale Coconut Salad With Orange-Infused Vinaigrette [Vegan]



For the Salad:

  • 6-7 kale leaves, de-stemmed and torn into pieces
  • 1 cup edamame
  • 1 cup unsweetened coconut, shredded
  • 1/2 cup crushed almonds, soaked in water for 4 hours
  • 1/2 cup fresh cilantro, chopped

For the Orange-Infused Vinaigrette:

  • 1 orange, juiced
  • 1/2 lemon, juiced
  • 2 tablespoons raw apple cider vinegar
  • 1/4 cup filtered water
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon pink sea salt and pepper, to taste


  1. Start by soaking the almonds.
  2. Combine all salad ingredients in a big bowl and mix until well combined.
  3. In a small mixing bowl, mix together all ingredients for the dressing. Pour over salad and toss until combined.