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 coconut recipes and photos here!
