1 banana (peeled and chopped)
3 strawberries (sliced; you can keep the leaves on if you wish)
4 cherry tomatoes (sliced in half)
1 clementine (or mandarin orange, or half of an orange, peeled and divided)
1 apple (cored and chopped)
1 tablespoon cilantro (chopped fresh is best, but dried will also do)
1 half of an avocado (cubed)
Dash salt
For the Dressing:
1/4 cup dried shredded coconut
2 tablespoons lime juice
2 tablespoon olive oil
2 teaspoon agave
1 teaspoon flaxseed meal (ground flaxseeds)
First, chop up kale into bite sized pieces, about 1 to 2 inch pieces, and place into a large bowl. Salt the kale leaves lightly and toss.Next, mix up the shredded coconut, lime juice, olive oil, agave and ground flaxseeds in a separate, smaller bowl until very well blended. Massage the dressing (using your very clean hands) into the leaves until the kale becomes wilted and evenly coated with the dressing. In a separate bowl, toss the banana, strawberries, cherry tomatoes, clementine, apple and cilantro together until well mixed. Mix the fruit with the wilted kale and then top with the chopped avocado and a little more of the dried coconut.