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  • Serves 5 (2.7 lb)
Roasted Asparagus & Zucchini Kale Salad w Toasted Coconut Honey Mustard Dressing

Ingredients

  • 1 pound fresh asparagus spears, trimmed and cut into 4ths 1 pound fresh asparagus spears, trimmed and cut into 4ths
  • 1/2 cup unsweetened, shredded coconut 1/2 cup unsweetened, shredded coconut
  • 1 large zucchini squash, roughly chopped into bite sized pieces 1 large zucchini squash, roughly chopped into bite sized pieces
  • 6 ounces container of So Delicious plain, Greek style coconut milk yogurt 6 ounces container of So Delicious plain, Greek style coconut milk yogurt
  • 1 bunch of lacinato kale, ribs removed and leaves torn into bite-sized pieces 1 bunch of lacinato kale, ribs removed and leaves torn into bite-sized pieces
  • 1 small tangerine, juiced 1 small tangerine, juiced
  • 2 tablespoons dijon mustard 2 tablespoons dijon mustard
  • 1.5 tablespoons honey 1.5 tablespoons honey
  • 1 splash of extra-virgin olive oil, as needed 1 splash of extra-virgin olive oil, as needed
  • 1 pinch each of sea salt and freshly cracked black pepper, totaste 1 pinch each of sea salt and freshly cracked black pepper, totaste

Nutritional values
Per serving (8 oz)

% Daily Values*
  • Total fat 14.2g 18%
  • Saturated fat 10g 50%
  • Protein 4.5g 9%
  • Salt 111.8mg 5%
  • Total carbs 16.9g 6%
  • Fiber, total dietary 5.9g 21%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on food52.com
Roasted Asparagus & Zucchini Kale Salad w Toasted Coconut Honey Mustard Dressing on food52.com
TOTAL -> AAAA2024