Massaged Kale Salad

Add some extra crunch to a lively salad with Paleo Powder Coconut Seasoned Coating Mix.

The Ingredients

  • ½ lb. mahi or similar firm white fish (2 4 oz. filets)
  • 1 egg
  • ¼ cup Paleo Powder Coconut Coating Mix
  • ½ lb. Brussels sprouts, halved
  • 3 cups chopped butternut squash
  • 6 cups kale, chopped (we like lacinato kale)
  • ¼ cup dried cranberries
  • 2 Tbsp. avocado oil
  • Salt and pepper
  • Dressing of choice

The Process

  1. Preheat your oven to 375 degrees.
  2. Toss the Brussels sprouts and butternut squash in 1.5 tablespoons of oil and a sprinkle of salt and pepper. Lay them on a parchment-covered sheet pan (Brussels cut-side down) and roast for about 25-30 minutes, or until golden.
  3. Whisk the egg in a shallow bowl. Pour the coating mix in a dish. Dip the fish filets in the egg wash and then dredge them in the coating mix. Place the fish portions on a parchment-covered pan and bake for 15-20 minutes, or until cooked through.
  4. Massage the kale in the remaining oil.
  5. Toss the kale together with the butternut squash, Brussels sprouts and your favorite dressing (we like a simple balsamic vinaigrette). Place the piece of fish on top and enjoy.


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      Massaged Kale Salad Pinterest

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