Pomegranate Kale Salad Recipe
Servings: 8
Calories: 89kcal
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.
Nutrition
Serving: 8g | Calories: 89kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 396mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg