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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