Kale Salad with Pomegranate Seeds and Apple
Recipe Key
You will be pleasantly surprised at how this salad melts in your mouth and satisfies you.
Ayurveda recommends we include 6 six tastes at every meal to ensure that all major food groups and nutrients are represented and to feel satisfied. These tastes are, sweet, salty, sour, astringent, bitter and pungent. Each taste acts as a beneficial digestive component. This salad has all 6 tastes.
I like lacinto, aka dinosaur kale or Russian kale rather than the green curly kale since the leaves tend to be more tender. What ever kale you choose, pick the most tender leaves you can find. Be sure to remove the stems.
Kale Salad with Pomegranate Seeds and Apple
Gluten Free, Dairy Free, Vegan, Paleo PRINT RECIPE
4 servings
2 bunches kale (about 5 cups), stalks removed and discarded, leaves thinly sliced
2 Tb lemon juice
1/4 cup extra-virgin olive oil
½ tsp Celtic Sea Salt
1 tsp raw honey
¼ tsp mustard
Freshly ground black pepper
2 Tb pine nuts, pan roasted (optional)
½ cup pomegranate seeds
1/2 cup apple peeled and chopped into pieces the same size as the pomegranates
- Put kale in bowl, add ¼ tsp salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
- In a small bowl, whisk the lemon juice with remaining ¼ tsp salt, the honey, mustard and freshly ground black pepper. Slowly pour in 1/4 cup of oil while whisking with a fork until a dressing thickens a little.
- Mix the apples and pomegranates into the kale.
- Pour just enough dressing over the kale to moisten. Toss, taste, add more dressing if needed. You may have a little dressing left over depending on how moist the kale is.
- Serve garnised with pine nuts
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