10 ounces baby kale
1 tablespoon extra virgin olive oil
½ cup pomegranate arils
1 large Granny Smith apple, thinly sliced
Croutons, nuts or seeds (optional)
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon tahini
Sea salt and pepper to taste
- Wash and dry the kale. Remove the stems and cut it coarsely. In a large salad bowl, massage the kale vigorously for 2-3 minutes with extra virgin olive oil. Add the pomegranate arils and apple slices.
- Prepare the dressing and pour over the salad. Toss gently. (Optional) Sprinkle croutons, nuts or seeds on top.
Recipe and photo courtesy of Mediterra.
Saturated Fat: 2.5g