This chopped kale salad, with the pop of pomegranate seeds and creamy avocado, is truly one of the best salad recipes I've made.
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.
The chopped kale salad:
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 chopped kale salad recipes:
Warm Kale Salad with Caramelized Onions & Mushrooms
Kale, Toasted Almond & Orange Salad
Thai Roasted Potato Kale Salad
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Chopped Kale Salad Recipe with Pomegranate & Avocado
Ingredients
The Salad:
- 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
The Dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon agave nectar or honey
- â…› teaspoon salt
- â…› teaspoon ground pepper
Instructions
The Salad:
- In a large bowl, combine the kale, pomegranate seeds, avocado and Parmesan cheese. Toss gently.
The Dressing:
- 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.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Fiona Richards
The first time I ate a kale salad was is Maui.
Then again at Spinnakers in Victoria .
Both times I asked the server how they got the kale to be so 'soft'. The response in both cases was that they wash the kale in very hot water - then 'massage' it with the oil dressing. I tried it and it works brilliantly.
I have just sent our recipe to a whole bunch of my friends who don't understand how I can make a salad with Kale - thanks for posting the proof 😉
Fiona
Heidi @foodiecrush
BTW, your photos are looking incredible. Gorgeous depth of field.
Heidi @foodiecrush
I am with you! After Kelley made this for us at the shoot, I have become completely obsessed and its become a regular staple in my menu rotation. I added pomegranates the last time too! How funny. That must mean we need to share this together soon. XO and thanks for mentioning the mag, your feature is still one of my favorites since it brought us together. XOXOXO
Jenna
I love kale! Your photos of poms are wonderful
Bev @ Bev Cooks
STUNNING. And I want to smash my face right in that.
Kim | At Home With Kim
Dara, I'm so glad my friend Aggie (Aggie's Kitchen) told me about your site. Love it! And I'm so excited to try this recipe.... I actually "pinned" the Mountain Mama Cooks salad and made it... SO good! Can't wait to try this version. The perfect winter salad!!!
Laura
I'm always looking for new ideas of how to put kale to use, and I adore pomegranate and avocado. Will definitely be trying this one, thanks!
kelley
You are too kind, my dear, dear friend! What sweet words! I DO love raw kale in salads and this looks amazing! I love the wintery addition of pomegranates. Looking forward to the tutorial this weekend as I usually hack mine into such a mess! Have a great day!
Joanne @ Fifteen Spatulas
Interesting, I've had kale chips and sautéed kale but have never had it raw. I think my time has come! Also, do you know what kind of kale you have pictured up there? I always see so many kinds at the grocery and never know which one to get.
Liz @ The Lemon Bowl
I love this Winter salad!!! I also love adding avocados because they almost because part of the salad dressing. Yum!!