Pomegranate Kale Salad
Yield:
4 Servings
Ingredients
- 1 bunch red kale
- 1 bunch green kale
- 1/3 cup pomegranate seeds
- 1/3 cup hemp hearts
- 1/3 cup chopped almonds, toasted
For the dressing
- 3/4 cup pomegranate seeds
- 1/2 cup avocado oil
- 1 TBSP lemon juice
- 1 TBSP balsamic vinegar
- 1 tsp dijon mustard
- Pinch of pink Himalayan salt
Instructions
- For the salad: Tear leaves of kale from stems, add to a large salad bowl and massage gently. Add all other salad toppings.
- For the dressing: Add all ingredients to a blender and blend on low speed for 10 seconds. Gradually increase the speed to high and blend for another 20-30 seconds or until all pomegranate seeds have been blended.
- Toss salad with dressing and serve. Store any leftover dressing in and air tight container in the fridge for up to 2 weeks.
