This simple and colorful kale, avocado, and pomegranate salad 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.
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.
Kale, Avocado, and Pomegranate Salad
This simple and colorful kale, avocado, and pomegranate salad proves that you don’t need a lot of ingredients to make a bold statement.
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
- 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.
- 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.
- Coat your palms lightly with olive oil and massage the kale until it softens and becomes bright green, 30 to 45 seconds.
- 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.
- 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.
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