Kale and Pomegranate Salad

Kale and Pomegranate Salad
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Kale and Pomegranate Salad

Servings: 4
Preparation Time: 15 minutes

Ingredients:

  • 1/4 cup Virgin Coconut Oil
  • 1/4 cup coconut milk*
  • 1 clove garlic, minced
  • fresh ginger, grated, to taste
  • 1 teaspoon curry
  • 1 teaspoon cumin
  • 1 large bunch of curly kale
  • 1/2 fresh lemon
  • Himalayan Pink Salt, to taste
  • 1 pomegranate, peeled and broken into seeds
  • freshly grated Parmesan cheese, topping

Directions:

First, to make the dressing, add coconut oil, coconut milk, garlic, and spices into a small bowl and whisk together.

Next, clean, de-stem, and tear kale into bite-sized pieces. Squeeze 1/2 lemon, pour juice over kale, and sprinkle with sea salt.

Pour the prepared dressing over the kale and toss until thoroughly covered.  Add pomegranate seeds and sprinkle freshly-grated Parmesan cheese on top.

Chill for a few hours or enjoy immediately.

Other good additions: sliced strawberries, toasted nuts, raisins, pine nuts, freeze-dried blueberries, etc.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Amy from Milford, NE, won $50 for this recipe and photo! Submit your recipes and photos here!


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