Saladsdeliciouslyella
Kale, Pomegranate & Avocado Salad
My mum and I have been making this for years and we’re still completely obsessed. Massaging the kale may sound strange, but it works brilliantly to soften it, while the tahini, cider vinegar and lime dressing makes it so creamy. We’ve kept it simple here and just added avocado, pumpkin seeds and pomegranates, but it’s delicious with just about anything - I add roasted chilli chickpeas, baked sweet potatoes, sautéed veggies, roast potatoes, rye croutons and anything else I’ve got in my kitchen!
👥 2 Servings⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●frying pan
- ●pan
📝 Preparation Steps
1
Start by washing the kale.
2
Next, tear small pieces off the stems, discarding the stems and placing the leaves into a bowl.
3
Drizzle all the dressing ingredients onto the kale and use your hands to firmly start massaging it all into the leaves, as you do this you’ll feel the leaves soften and wilt. Keep massaging them for a few minutes to make sure they are really soft.
4
Stir through the pomegranate seeds, pumpkin seeds and avocado cubes before enjoying.
pomegranate seeds4.5 oz
5
Alternatively, you can heat a small drizzle of olive oil in a frying pan and toast the pumpkin seeds until beginning to turn golden and starting to crackle. Place the bread in a toaster and once it pops rub it with the clove of garlic. Cut into small pieces and place in the frying pan with the pumpkin seeds. Toss together over the heat for a minute before topping the salad with this mix.
garlic1 clove
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