Massaged Kale Salad with Parmesan, Pine Nuts and Pomegranate
You'll love how tender kale can be with this simple method. Vegan friendly and gluten-free.
Servings 4
Ingredients
- 1 large bunch kale leaves stripped from stalks and torn
- 2 tablespoons extra virgin olive oil
- juice and zest of one lemon
- two pinches fine sea salt
- freshly ground black pepper to taste
- Parmesan grated (omit to keep this vegan)
- 1/4 cup pine nuts toasted
- 1/3 cup pomegranate arils
Instructions
- Spread the kale leaves on your largest baking sheet. Drizzle with olive oil, lemon and sprinkle on the sea salt. Massage the oil into the leaves for several minutes. The leaves will begin to darken, shrink a bit and soften. Taste test and continue massaging until the leaves have softened to your preference.
- Top with black pepper, Parmesan shavings, pine nuts and pomegranate arils.
- This salad keeps well for about two to three days in the fridge without becoming soggy.