Massaged Kale Salad with Pomegranate and Citrus
- 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
How to Section an Orange Slice off the top and bottom of the orange to expose the flesh. Place the orange on its end, and moving from top to bottom, cut off the skin and pith. You may cut off a little of the flesh as you are trying to remove as much pith as possible. Place your knife just inside one of the membranes and cut from the outside to the center of the orange. Move your knife to the other side of the section, and cut inward to pop out the segment. Repeat with all remaining segments, until you are left with just the membrane of the orange.
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
Free of: gluten and all top allergens
- Cut away the tough stalks from the kale and discard. Slice the leaves into bite-size pieces and place in a large bowl.
- 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.
- 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.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes