Pomegranate and Kale Salad
This salad is fat free and FULL of super nutrients. The seemingly complex combination of the kale’s robust leaves, the parsley’s flavor, the cabbage’s texture, the sea salt lime dressing, and the pomegranate seeds’ bursts of juice make this dish craveable for kale lovers and those who fear the super green.
Servings: 9 servings
Ingredients
- 1 head curly kale
- 1/2 head purple cabbage
- 1 bunch flat leaf parsley about 2 cups
- 2 pomegranates
- 5 limes
- 1 tablespoon sea salt
Instructions
- Remove the stems before finely chopping the kale and cabbage, then set aside.
- Roughly run knife through the parsley and toss with the kale and cabbage.
- In a bowl, juice the limes and add the sea salt to dissolve.
- Deseed the two pomegranates. The best way to deseed pomegranates is to cut the fruit in half then carefully break it apart with your hands and lightly brush the seeds away from the membrane. [Make sure to either wear an apron or something red! The juice stains.]
- Massage the kale, cabbage, and parsley with the sea salt lime dressing. You can perform this step a couple hours before serving. The acidic dressing will help breakdown some of the rough texture of the kale.
- Sprinkle the pomegranate seeds over the dressed salad and serve!
Nutrition
Calories: 80kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 794mg | Potassium: 335mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1083IU | Vitamin C: 52mg | Calcium: 49mg | Iron: 1mg