Saturday, January 7, 2017

Marinated Kale Salad


I've made this kale salad several times.  In the version pictured above I used pumpkin seeds instead of pomegranate and I added chunks of avocado.  I've also made it with fresh blueberries, dried chopped cranberries and pecans. It was still good.  Massaging the kale leaves with your hands is the key to softening the kale so that it's palatable as a salad, though it will reduce the bulk of the leaves by half.


Marinated Kale Salad
Serves 4-5
Adapted from Deliciously Ella by Ella Woodward

8-9 oz kale, ribs removed and torn into pieces
1/4 cup lime juice
2 Tblsp tahini
1 1/2 Tblsp tamari
2 Tblsp olive oil
salt and pepper
1/2 cup pomegranate seeds

In a large salad bowl, combine the kale with the lime juice, tahini, tamari and olive oil.  Use your hands to massage the dressing into the kale until it wilts and softens.  Season with salt and pepper. Garnish with the pomegranate seeds and chill until served.

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