Description
A vibrant, nutrient-packed salad featuring kale, citrus fruits, and pomegranate with a honey-lemon vinaigrette.
Ingredients
- 1 bunch kale, stems removed and leaves chopped
- 1 orange, peeled and segmented
- 1 grapefruit (or blood orange), peeled and segmented
- ½ cup pomegranate arils
- 1 ripe avocado, sliced
- â…“ cup sliced almonds, toasted
- Optional: goat cheese, sunflower seeds, or quinoa
- 3 tablespoons olive oil
- 1½ tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Place chopped kale in a large bowl. Add a drizzle of olive oil and a pinch of salt. Massage the kale for 1–2 minutes until it softens.
- Peel and segment the orange and grapefruit.
- In a dry skillet over medium heat, toast the sliced almonds until they are golden and fragrant.
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- In the large bowl with the kale, combine the citrus segments, pomegranate arils, avocado, and toasted almonds.
- Drizzle the vinaigrette over the salad, toss gently, and top with optional goat cheese or seeds. Serve immediately.
Notes
Best served fresh. Store leftovers in an airtight container, separating the dressing to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American