Kale Peared with Apricot and Coconut Dust

Using the purple apricot, which looks normal on the inside, but I'm hoping there are nutrition bonus points for it being purple skin. Also, using Bob's Red Mill unsweetened shredded coconut. This salad was a side to a fresh filet of rock fish.

Layer, toss, or however, put these ingredients together to make a salad:

1+ cup of Kale, ripped to bite size pieces
1 red pear, cored, and chopped
1 purple skin apricot, chopped
2 tsp coconut dust
2 Tbsp Fig and Balsamic Vinegar Dressing (Cindy's Kitchen for Whole Foods)


Rated a 4.4 on the Kale Scale.