I love this salad. If you try it let us know how you like it. You could use any of the greens you get this week to make this salad. Mizuna, spicy salad mix, or kale.

• ¼ cup olive oil
• 1 teaspoon sesame oil
• 2 tablespoons of shoyu or soy sauce
• 1 bunch of kale (or any green), chopped with ribs removed
• ½ to ¾ cup unsweetened large-flaked coconut. If you use small flaked use less coconut
• Some crushed red pepper (optional)

Preheat the oven to 350F
Dump the washed and chopped kale and coconut with the oils and the soy sauce (and crushed red peppers if using) into a bowl.

Make sure you mix the sauce all over the kale and coconut evenly.

Spread the contents of the bowl on a baking sheet and bake it for 20 to 25 minutes until the coconut starts to toast. You might need two baking sheets. Stir the kale once or twice while it’s cooking.

You can eat this as a side dish or I like to add some grains for a meal. I had some leftover jade rice. This is a great make-ahead dish and the leftovers are really good for lunches.

– Mo