Kale and Pomegranate Salad with Avocado

This simple and colorful kale and pomegranate salad with avocado dressed in a simple lemony dressing (utilizing the flavorful seeds), proves that you don’t need a lot of ingredients to make a bold statement.

If you’re looking for ways to use fresh pomegranate, you’ve come to the right place. This festive recipe uses one half of the beautiful, ruby-colored fruit for the dressing, and the other for the salad.

Kale and avocado have a natural affinity for one another, and the lemony pomegranate dressing pulls it all together. The bright seeds add the crowning touch.

Make sure to massage your kale to improve the mouth feel. If you’re not familiar with this easy technique, see How to Massage Kale for Salad.

Pomegranate notes

This recipe was contributed by my one of my great-nieces, a budding chef who has a pomegranate tree right outside her door and kale growing on her patio. Lucky girl!

Pomegranates are that rare fruit whose seeds are the only edible part. The tough pith and peel are the parts you discard, leaving the jewel-like, juicy seeds to enjoy. Pomegranates are good for you and have quite a fascinating history. They dazzle the eye as well.

More fresh salads using pomegranate seeds:

• Spinach Avocado Salad with Pineapple and Pomegranate
• Kiwi Salsa with Avocado and Pomegranate

Explore more …

• Delectable vegan avocado recipes
• Tasty, easy vegan kale recipes
• Gorgeous winter salad recipes

Photos by Hannah Kaminsky, BittersweetBlog.com.

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Yield: 4 to 6

Kale, Avocado, and Pomegranate Salad

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This simple and colorful kale, avocado, and pomegranate salad proves that you don’t need a lot of ingredients to make a bold statement.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

Lemon-Pomegranate Dressing

• Juice of 1 lemon
• Seeds from 1/2 pomegranate
• 2 tablespoons water, or as needed
• Pinch of salt

Salad

• 1 good-sized bunch kale, any variety (about 12 leaves)
• Olive oil
• 1 medium or large avocado, peeled, pitted, and diced
• Seeds from 1/2 pomegranate
• Freshly ground pepper to taste

Instructions

1. Combine the lemon juice, seeds from half of the pomegranate, water, and salt in a blender and process until completely smooth. If too thick, add just a bit more water.
2. Strip the kale leaves from the stems. Slice the kale thinly or cut into bite-sized pieces and place in a serving bowl. If you’d like to use the stems, slice them thinly as well; otherwise, discard.
3. Coat your palms lightly with olive oil and massage the kale until it softens and becomes bright green, 30 to 45 seconds.
4. Add the avocado and remaining pomegranate seeds to the bowl and toss together with the kale. Pour the dressing over the salad, add fresh pepper, and toss again. 
5. Serve at once or let stand for a few minutes, covered, to allow the flavors to blend.

If you like this kale and avocado  salad, you might also enjoy …

Kale Salad with Chickpeas and Avocado

Here are more tasty vegan salads & sides.