Kale Broccoli Coconut Blueberry Salad - & my first VIDEO!

Hey guys! Happy hump day! Today I am sharing a super antioxidant loaded, flavorful kale salad. It might just be my favorite salad ever. Do you remember my spring roll recipe from a few weeks ago? Well, this salad is actually another recipe I learned at the bachelorette party in July thanks to nutritionist Erika Laurion.  Last week I had my friend Elyse over for a lunch date/picnic and she took all of these awesome pictures (and filmed the video below)! You should check our her photography website. It's AMAZING -- she is one talented lady. How cute is this pic below she took of my puppy Luna? Luna just wanted a taste of the kale salad- who wouldn't!? :) 

Here's the recipe: 

Dressing ingredients:  
·       1/4 cup coconut oil, melted 
·       1/4 cup + 2 tablespoons of honey or 1/4 cup of agave 
·       1/4 cup apple cider vinegar 
·       1 clove of grated garlic 
·       A generous pinch of salt 
 
Salad ingredients:  
·       2 heads of broccoli
·       1 bunch of washed kale
·       1/2 cup of shredded coconut (unsweetened) 
·       1/2 cup sliced almonds
·       1 cup fresh blueberries 

Directions:
1.    Whisk all dressing ingredients together. 
2.    Chop broccoli into small pieces. 
3.    Massage kale in hands (see video) after chopping into small pieces. 
4.    Combine salad ingredients in a large bowl. 
5.    Add dressing and toss to coat.  ENJOY! 

*I served the salad with a side of Cava spicy hummus, Mary's Gone Crackers and tuna salad. 

PHOTO CREDIT: Elysees Eye 


Don't forget -- you can put any extra salad into mason jars and pack them for lunch and they will last a few days! Kale is awesome for meal prepping because it doesn't get soggy like other lettuce!