This is a really easy and very healthy salad to throw together with antioxidant rich ingredients. Pomegranates also have high levels of folate, vitamin C and a flavor similar to cranberries, but sweeter and less tart. Kale is a hardy leafy green that can even survive frosts; it is a good source of several vitamins plus important minerals such as calcium, iron, potassium and manganese. Avocados are a great source of healthy fats and vitamins E and K and they make a really nice and creamy dressing. This is really easy to make and modify, you can add more or less of any of the ingredients and throw in some grilled chicken or chickpeas to make it a more filling and balanced meal.
Pomegranate Avocado Kale Salad
Prep time
Cook time
Total time
Serves: 1
INGREDIENTS:
- ½ cup pomegranate arils (seeds)
- 1 tablespoon raw apple cider vinegar
- 1 small avocado (or ½ of a large one)
- 2 cups kale, destemmed and finely chopped
- sea salt and pepper to taste
DIRECTIONS:
- Cut the outside of a pomegranate, just through the skin, into quadrants and pull apart slowly. Pull out the arils and discard the white membrane in between. They squirt bright red juice if the thin skin around the aril is broken so be careful not to do it too quickly. Any unused bits (just seeds or larger pieces with skin and connective membrane) can be refrigerated for a few days. Put the kale into a bowl and add in the avocado and vinegar, now massage it all together using your whole hand, until the kale softens up and everything is evenly distributed. Now add in the pomegranate and salt and pepper.