28 Mar Kale and Pomegranate Salad
Blanching kale begins to break down its tough fibers while still keeping its nutrient levels intact. Also, blanching for a minute or less will turn the kale a beautiful bright green color that is very attractive in a salad.
Ingredients
Salad:
- 2 bunches curly kale, chopped
- 1 cup cooked wild salmon
- 1 pomegranate, arils removed
- ½ cup sunflower seeds, toasted
Dressing:
- 1 medium organic Granny Smith apple
- ½ cup water
- 1/3 cup extra virgin organic olive oil
- 1-2 cloves garlic
- 1-inch piece fresh ginger, peeled
- Herbamare or sea salt to taste
Directions
- Fill an 8-quart stockpot with filtered water about 3⁄4-full and bring to a rapid boil. Quickly add the kale, pushing it down with a large spoon. Blanch for 60 seconds or until bright green and tender.
- Pour kale and boiling water through a colander and immediately run icy cold water over the kale to stop it from cooking. Gently squeeze the water from the kale.
- Place desired amount of kale onto each plate, top with cooked salmon, pomegranate arils, and toasted sunflower seeds.
- To make the dressing, place ingredients into a blender and blend 60 seconds or until smooth and creamy. Taste, add more salt if needed, and blend again. Drizzle dressing over each salad.
Store leftover dressing in a sealed glass jar in the refrigerator for up to a week. Store remaining kale in the refrigerator in a sealed glass container.
Yield: 4 servings