How to Make Kale Salad with Pomegranate Seeds
Pomegranate Kale Salad
Kale is among the most recommended leafy green vegetables. It is versatile and allows you to get all the nutrients your body needs while still maintaining a healthy weight. These vegetables also keep well in the refrigerator, so you do not have to eat everything you buy from the grocery store all at once. You can also make a lot of this salad and eat it over the next few days. From the kales, you will enjoy a whole pack of nutrients and fiber. You can also add any spices and vegetables that you are craving at the time.
It is perfect for both the summer and winter because they have so many ways of preparation and make the perfect low-calorie snacks. Whether you are on IF, Keto, or any other diet, kales come highly recommended by experts. You can eat as much as you want without worrying.
The key to making the perfect kale salad is ensuring that the leaves have been thoroughly massaged. If you do not take your time to do this, the salad will get poky and tough to get through the throat. By massaging, you are breaking the fiber and making it easier to chew. This does make all the difference. All you will need is some olive oil and lemon juice. Use them to massage the leaves lightly. Do not worry; it is unlikely that you will damage the leaves.
For the salad, I recommend using the pomegranate seeds, seaweeds, capers for added flavor, and some green cabbage. Combined, this salad will be a nutrition powerhouse, perfect even for pregnant women who need nutrients for their growing babies!
Pomegranate, according to research, is an incredible fruit that is filled with vitamins K and C. it also has some anti-inflammatory and antioxidant properties. The seaweed, on the other hand, contains tyrosine iodine that supports thyroid function. These two are nutrients that are not found in many foods and that most people have deficiencies. Cabbage helps reduce estrogen levels in the blood and therefore acts as an excellent hormone stabilizer. It also helps your digestive system work smoothly.
Throughout the years, I have made various versions of this kale salad. I know a few people who swear they hate kale, but they loved and still ask for this kale salad whenever they visit. It is, therefore, something you may want to try.
Here is a list of the ingredients you will need:
- Fresh kale: the curly one is my favorite type
- Freshly squeezed lemon juice
- Olive oil: Extra virgin, please!
- Gluten-free soy sauce
- Cappers: These add a flavor that makes all the difference
- Veggies: Feel free to add different varieties of vegetables to this salad. Make your own version and add some of your favorites
- Nutritional yeast: This seriously makes the salad uniquely different. It may be my secret ingredient. Shh, don’t tell anyone!
- Fruits: if you have a sweet tooth, I recommend adding some sweet melon, watermelon, and maybe a kiwi to fight off the bitterness of the kale. You could also go for some dried currants and raisings.
- Nuts and seeds: Is there anything better than the crunchy feeling these add? Remember to roast them before adding them to the salad. These are optional; if you don’t like them, you do not need to add them.
- Salt and pepper: No salad is complete without some salt and pepper to taste, ever.
- Protein: If you like to have this as a meal, add some grilled chicken, some beans, fish, steak, or shrimp.
How to make the kale salad
For you to get this pomegranate salad just right:
- Thoroughly massage the kale using the lemon juice and olive oil. Add a little soy sauce if you like
- Throw them in a bowl and add all the remaining ingredients and toss until they are well combined.
- Season with the salt and freshly cracked pepper.
- Serve immediately, or refrigerate for later.
Serve with Beef Bourguignon or Chicken Divan!
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Ingredients
- black pepper Freshly squeezed
- Green onions chopped
- 2 pomegranate fruit seeds
- 1/4 cup olive oil
- 2 kale bunches stems discarded, roughly chopped and massaged
- 4 tbsp lemon juice freshly squeezed
- 1/4 cup yeast
- 3 tbsp gluten-free tamari optional
- Salt to taste
- 1/2 seaweeds dried
- 4 oz capers
Instructions
- Wash the kale. De-stem it and chop it, then put it in the bowl.
- Thoroughly massage the kale using the lemon juice and olive oil. Add a little soy sauce if you like.
- Add all the remaining ingredients and toss until they are well combined.
- Season with the salt and freshly cracked pepper.
- Serve immediately, or refrigerate for later.
