KALE SALAD & POMEGRANATE DRESSING: KALE WITH A MEDITERRANEAN TOUCH

feta cheese

🥗Healthier: avocado

💰Cheaper: cottage cheese

Avocado adds creaminess with healthy fats, while cottage cheese is budget-friendly.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer similar crunch and nutrition, while sunflower seeds are often less expensive.

Wash and clean the kale thoroughly by soaking it in a mixture of water, 2 tbsp of salt, and ¼ cup of white vinegar for 15-20 minutes, then rinse with running water.

Drain the kale leaves and use a salad spinner to remove excess water.

Discard the hard stems of the kale and thinly chop the leaves, placing them in a large bowl.

Massage the kale leaves with ½ tbsp of salt for 1-2 minutes and cover the bowl to set aside.

Prepare the pomegranates by washing them, cutting off the top, scoring the skin, and removing the seeds. Squeeze the juice from one pomegranate and set aside.

In a bowl, whisk together the juice of 1 pomegranate, the juice of ½ lemon, ½ cup of olive oil, and ¼ cup of pomegranate sour sauce to make the dressing.

Combine the salted kale leaves with half of the pomegranate dressing and mix thoroughly, then place in a serving bowl.

Sprinkle crushed walnuts, dried blueberries, and pomegranate seeds on the salad.

Pour the remaining dressing over the salad and add honey if a sweeter taste is desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens