• 6 cups of Kale, torn into bite size pieces
  • 1 1/2 cup chopped pineapple
  • 3/4 cup coconut milk
  • 3 tablespoons Persian Lime EVOO
  • 1 tablespoon Coconut Balsamic
  • 1 tablespoon poppy seed
  •  1 ripe mango, chopped
  • 1/2 banana, chopped
  • 1/4 cup macadamia nuts, chopped
  • 1 tablespoon coconut

Place torn kale in a large bowl.  To make the dressing, place 1 cup of pineapple, coconut milk, Persian Lime, Coconut Balsamic, and poppy seeds in a blender.  Blend until smooth.  Pour 1 1/2 cups of dressing over kale, toss and allow to marinate for 20 minutes.  Add the remaining pineapple, mango, and banana into kale.  Toss with remaining dressing, nuts, and coconut.  Toss and serve.