Name: Kale Salad with Bacon, Pineapple, Coconut & Orange Yogurt Dressing
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: ¾ cup almonds, sliced; 12 slices bacon; 1 ½ cups edamame; 3 bunches kale; 1 ½ oranges; 1 ½ small pineapples; 1 cup plain Greek yogurt; 1 cup shredded unsweetened coconut; apple cider vinegar; black pepper; coriander, ground; extra virgin olive oil; salt

Kale Salad with Bacon, Pineapple, Coconut & Orange Yogurt DressingKale Salad with Bacon, Pineapple, Coconut & Orange Yogurt Dressing — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

¾ cup almonds, sliced

12 slices bacon

1 ½ cups edamame

3 bunches kale

1 ½ oranges

1 ½ small pineapples

1 cup plain Greek yogurt

1 cup shredded unsweetened coconut

apple cider vinegar

black pepper

coriander, ground

extra virgin olive oil

salt

Instructions

Medium dice bacon.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add bacon and cook, stirring occasionally, until crispy, 5-6 minutes. Using a slotted spoon, remove crispy bacon to a paper towel-lined plate. (Reserve skillet for later use.)

Meanwhile, wash and dry the fresh produce.

Using a clean cutting board, zest and juice oranges into a large bowl. Add yogurt, oil, vinegar, and spices, then whisk to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing. Using your hands, massage kale with the dressing until wilted, 1-2 minutes.

Cut off skin from each pineapple; quarter, core, and medium dice the flesh. Add to the bowl.

Place edamame in the colander and rinse under hot, running water (from the tap) to defrost. Add to the bowl, toss to combine the salad, and set aside.

Wipe skillet clean with paper towels, then return to medium heat. Add coconut and almonds; cook, stirring frequently, until golden and toasted, 4-5 minutes. Remove from heat.

To serve, divide salad between plates or bowls; top with bacon, coconut, and almonds. Enjoy!

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