Kale Salad with Toasted Coconut Recipe | Cook the Book

Ingredients (6)

• 1/3 cup / 80 ml extra-virgin olive oil
• 1 teaspoon toasted sesame oil
• 2 tablespoons shoyu, tamari, or soy sauce
• 3 1/2 lightly packed cups / 3.5 oz / 100 g chopped kale, stems trimmed, large ribs removed
• 1 1/2 cups / 3 oz / 85 g unsweetened large-flake coconut
• 2 cups / 9 oz / 255 g cooked farro or other whole grain (optional)