The Hawaiian bread has been staring at me for a week.
It’s been peering down from the top of the refrigerator. The bread doesn’t belong to me. Neither does the refrigerator.
I’ve been house-sitting in the most wonderful apartment for the past week. House-sitting duties include watering the plants, retrieving the mail, eating the foods that will spoil, and making sure the couch never gets lonely. I think I’m doing a fine job.
As eight days in this home have gone by, the opportunity to enjoy the Hawaiian bread was closing in quickly. Sometimes, when the pressure’s on, I take the most elaborate (read: difficult) route. I could’ve just eaten the bread, but I just hadddd to get fancy about it. Had to add the coconut oil and the coconut flakes. Team up with the toaster oven. Make some croutons.
These croutons are decadent. Coconut oil is like vegan heaven butter. We need to place these atop something healthy, and then add more indulgent things. Let’s play with kale and cashews and goat cheese. Include a fruit so we’re hitting all the bases. Summery salads never felt so good.
strawberry, kale, & coconut salad
makes two salads
for the salad:
1 large bunch kale, torn
10 medium strawberries, halved
1/2 cup cashews
1/2 cup large coconut flakes
2 oz goat cheese, crumbled
for the croutons:
6 Hawaiian bread rolls
3 tablespoons coconut oil, melted
1/3 cup shredded coconut
Preheat your oven to 400. Slice your bread into bite-sized pieces and toss with coconut oil and coconut shreds. Spread evenly on a baking sheet and pop into the oven for 5-10 minutes (keep an eye on it). Once the coconut starts to brown on top, flip all of the croutons over to bake their underside.
While the croutons are baking, toast your coconut flakes and cashews (separately) in a pan on the stove. Top your bed of kale with strawberries, toasted cashews, coconut flakes, and goat cheese. Once your croutons are beautifully browned, toss them onto the greens. For the dressing, I simply drizzle on a balsamic vinegar. There’s a lot of sweetness going on here already, so I opt for a more acidic and less fruity vinegar.