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Pomegranate Kale Salad Recipe

Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: American, Healthy, Paleo, Vegan, whole30
Keyword: Kale salad
Servings: 8
Calories: 65kcal
Author: Angie


  • 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


  • 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.


Calories: 65kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 1mg