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Allergen, Diet

Massaged Kale Salad with Pomegranate and Citrus

By Alisa Fleming

Free of: gluten and all top allergens

Kale is notoriously tough and a touch bitter, but massaging the leaves for just a few minutes makes them deliciously tender and mild.

The dressing is light in flavor, but when combined with the bright sweet and sour notes of the fresh fruit, it really pops. If omitting any of the fruit, squeeze additional lemon or orange juice, to taste.

 Makes 4 servings

Ingredients

  • 1 bunch lacinato kale (also called black, Italian or Tuscan kale)
  • 3 tbsp extra-virgin olive oil, divided
  • 2 tbsp lemon juice, divided
  • 1⁄8 tsp salt
  • 2 tsp honey
  • 1 ⁄ 4 tsp minced fresh ginger, optional
  • 1 ⁄ 2 cup pomegranate arils
  • 1 orange, sectioned (see note on page 2)
  • freshly ground black pepper

Method

  1. Cut away the tough stalks from the kale and discard. Slice the leaves into bite-size pieces and place in a large bowl.
  2. Add 1 tablespoon oil, 1 tablespoon lemon juice and the salt to the kale. Massage the ingredients together for 4-5 minutes, working the leaves between your fingers. The kale will wilt and soften slightly.
  3. Using a blender or a whisk, combine remaining 2 tablespoons oil, 1 tablespoon lemon juice, honey, and ginger, if using. Pour dressing over the kale, and add pomegranate arils, and orange sections. Toss to evenly distribute the dressing, and season to taste with pepper.

Next: How to Section an Orange

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