It’s safe to say that this is one of the best salads I’ve ever made. I never really thought that I’d say that about raw chopped kale, but I am forever smitten with this dark leafy green. Add the pop and tang of pomegranate seeds, creamy avocado pieces, a bright lemon dressing and a smidgen of Parmesan cheese, and you’ve got a keeper. The inspiration for this salad comes in the form of one of my favorite people that I’ve met on this blogging journey; someone who is so down to earth that we might have to hose the dirt off of her.
Kelley is the blogger behind Mountain Mama Cooks and she lives within spitting distance of the Park City ski resorts, and about 40 minutes from me. Not only does she make recipes for her blog, photograph them beautifully and share them with the world, but she also runs a very busy personal chef business (those lucky clients!), raises two beautiful little boys and snowboards like nobody’s business. A modern day, alpine superwoman, I’d say.
Kelley and I, along with our families, got together for a winter feast (cheese and beef fondues included) and shared the recipes in the debut issue of Foodiecrush Magazine last year. See the online version here (our feature starts on p. 62). One of the stars of the day (well, besides Kelley’s youngest…you just want to kiss those cheeks of his) was Kelley’s Kale Salad with Currants, Pine Nuts & Parmesan. It was my first experience with raw kale and I was blown away. This was a salad I could eat all day, every day.
This salad is my way of tipping my hat to Kelley and thanking her for introducing me to this vitamin-packed food. Pomegranates, which are shown to lower the risks of various cancers, are at their height right now and seemed like a natural pairing with the kale and avocado. If you’re uncertain about seeding them (I was too, at first), head to my post on How to: Seed a Pomegranate. Their pleasing pop and tangy flavor add something special to green salads.
Now, on to the salad.
(See it on Amazon: Wusthof 8-Inch Cook’s Knife…I’ve had this for 20 years and it’s still going strong!)
In a large bowl, combine the kale, pomegranate seeds, avocado and Parmesan cheese. Toss gently.
In a small bowl, whisk together the lemon juice, olive oil, agave nectar (or honey), salt and pepper.
Pour the dressing over the salad and toss to coat. Serve.
Other salads with dark, leafy greens:
Cookin’ Canuck’s Spaghetti Squash with Swiss Chard, Dried Cranberries & Dijon Vinaigrette
Cookin’ Canuck’s Healthy Mushroom, Orzo & Swiss Chard Soup
Family Fresh Cooking’s Pasta with Pancetta, Spinach & Pomegranate
A Spicy Perspective’s Healthy Green Smoothies…That Taste Good
TasteFood’s Kale & Farro Soup
- 3-4 large kale leaves, stems removed, leaves chopped (about 5 cups)
- ¾ cups pomegranate seeds (about 1 pomegranate)
- ½ avocado, diced
- ¼ cup (packed) grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- ½ tsp agave nectar or honey
- ⅛ tsp salt
- ⅛ tsp ground pepper
- In a large bowl, combine the kale, pomegranate seeds, avocado and Parmesan cheese. Toss gently.
- In a small bowl, whisk together the lemon juice, olive oil, agave nectar (or honey), salt and pepper.
- Pour the dressing over the salad and toss to coat. Serve.
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