This salad is so easy and super nutritious. Perfect with some chicken or a steak.
¼ cup fresh lemon juice
1 Tablespoon honey
1 teaspoon finely grated lemon rind
2 Tablespoons extra virgin olive oil
1 bunch kale (Tuscan or curly), centre ribs and stems removed, washed and dried
3 Tablespoons sunflower seeds/ chopped almonds/ pinenuts or walnuts
Parmesan cheese shavings
Remove seeds from pomegranate (the red juicy bits) and set aside. This can be a messy process, but I find the easiest is to get a knife or teaspoon and do it gradually.
Cut Kale into thin strips across the leaf (about 1cm wide) add to a large bowl.
Dressing - combine lemon juice, lemon rind, honey, olive oil and pepper, and whisk. Add vinaigrette, sunflower seeds, and pomegranate.
Let sit for 20 minutes at room temperature, tossing occasionally. Sprinkle with parmesan shavings and serve.
*Note: if pomegranates are not in season, dried currants may be used instead – soak in white wine vinegar or white balsamic vinegar for a few hours to plump up.
Nutritionist and mother of three little people. I'm absolutely passionate about helping as many people as possible lead healthier lives by simplifying eating well.