All the superfoods are partying in this salad! Kale, pomegranate, honey, cranberries, garlic, and micro greens. Any other reason why it should not be called a “perfect” salad? Healthy has never tasted so deliciously.
RecipeSavants.comAll the superfoods are partying in this salad! Kale, pomegranate, honey, cranberries, garlic, and micro greens. Any other reason why it should not be called a “perfect” salad? Healthy has never tasted so deliciously. Smart Recipes, American Recipes, Vegetables Recipes, RecipesVegetablesAmericanThe Perfect Kale SaladPT15MServes 4
Ingredients:
1 Pound Kale1 Clove Raw Garlic0.5 Teaspoon Ground Black Pepper0.25 Teaspoon Sea Salt1 Small Lemon2 Tablespoons Olive Oil1 Teaspoon Honey2 Tablespoons Pumpkin Seeds1 Small Pomegranate2 Tablespoons Dried Cranberries1 Cup Micro GreensRemove tough stems from the kale leaves and wash well.Shred the kale leaves finely and place into a large bowl.Combine garlic, pepper, salt, lemon juice, olive oil and honey into a small bowl or cup.Mix the dressing ingredients well then pour over the shredded kale leaves.Toss for about 2 - 3 minutes until the leaves start to soften and wilt.Add the green onion, parsley, mint, pumpkin seed, pomegranate, cranberry and micro greens.Toss gently and taste to adjust any flavors if necessary.Divide between serving bowls and enjoy. The salad can also be stored in the fridge for up to 3 days.
A crowd-pleasing picnic favorite, this salad showcases the delicious medley of wheat berries, quinoa, red lentils, broccoli, baby kale, pomegranate seeds, mint and cilantro leaves. The honey-mustard vinaigrette adds volume to this simple salad. This is a perfect simple salad course, or light lunch. Pair with a simple grilled chicken breast for a complete meal.
Looking for healthy recipes for kids? These spicy kale chips have all the crunch of potato chips, but with added nutrition and a sharp, tangy flavor that you won't find in a bag of stale factory-processed chips.
This all-purpose and healthy salad can be served as both, a side for the dinner or for simple lunch recipes. The salad leftovers work fantastically the next day at lunch straight from the fridge. Serve warm or cold.