Festive Kale Salad
This salad has wonderful pops of flavor and texture. When pomegranate isn’t in season, it is delicious with just the apple. Though it would probably be lovely with berries or red grapes for a seasonal flair.
3 T fresh lemon juice (plus more)
1 small avocado, chopped small (optional)
1/4 tsp sea salt
1 bunch kale, washed and de-stemmed (I like to use curly and lacinato together) or 1 bag of pre-washed and sliced kale
1 large apple (fuji or honey crisp) cut into matchsticks
1/3 cup pitted dates, sliced (i use a combo of medjools which are soft and deglet door which are firm)
1/4 cup sliced or slivered unsalted roasted almonds
Seeds from one pomegranate
salt & freshly ground pepper to taste
In a small bowl stir the lemon juice, avocado and salt. Bunch up the kale and slice across into thin ribbons (or just open your bag!). In a large salad bowl toss the dressing on the kale. Let that sit while your prepare you other ingredients. Toss the apple, dates, and sliced almonds, and a sprinkle of salt and fresh ground pepper in the salad and toss again. Sprinkle pomegranate over the salad. If using, add your beans and grain.
*tip: if you prefer your kale softer, massage the avocado and salt into the leaves before you toss with the lemon juice.
**for a delicious (but higher fat) version, crumble on some Trader’s Joe’s or Violife vegan feta.
***add garbanzo beans and cooked faro to make it a meal!
(I like Trader Joe’s faro – it only take 10 minutes to cook!)