Are you in the mood for something a little cleansing after the holidays? Me too. This blanched kale salad is uber nutritious and easy on the digestive system. Pomegranates are almost out of season so eat 'em up while you still can. Our children go through one to two every morning this time of year.
This salad can also be used as part of Phase 2 on our Elimination Diet. It makes a great quick, healthy lunch. Blanch the kale ahead of time and keep it in a container in your fridge. Use leftover salmon or none at all. I toss all ingredients for the dressing into my Vitamix without ever measuring and blend it up in a snap. Toast some sunflower seeds and season them with coconut aminos or use raw seeds. It's a basic salad with great flavors and textures, plus it will keep you energized all afternoon!
Blanched Kale Salad with Pomegranate and Green Apple Dressing
Blanching kale begins to break down its tough fibers while still keeping nutrient levels intact (not as much as eating it raw though). Blanching for only a minute or less also turns the kale a beautiful bright green color which is very attractive in a salad. This salad would be delicious served with a side of baked winter squash.
2 bunches of kale, chopped
1 pomegranate, arils removed
toasted sunflower seeds with coconut aminos
Green Apple Salad Dressing:
1 medium green apple (Granny Smith)
1/2 cup water
1/3 cup extra virgin olive oil
1 to 2 cloves garlic
1-inch piece of fresh ginger, peeled
Herbamare or sea salt to taste
To make the salad, fill an 8-quart stock pot with filtered water about 3/4 full. Bring to a rapid boil. Quickly add all of the kale, pushing it down with a large spoon. Blanch it for about 60 seconds, or until bright green and tender. Pour kale and boiling water through a colander set in your sink and run icy cold water over the kale immediately to stop it from cooking. You can also put the kale into a bowl of ice water then strain it. Be sure to gently squeeze any excess water out.
Place desired amount of kale onto each plate, top with cooked salmon, pomegranate arils, and toasted sunflower seeds. Store remaining kale in the fridge in a sealed glass container. Use the extra for more salads or toss it into an egg or tofu scramble, burritos, soup, you name it!
To make the dressing, place all ingredients for dressing into a blender and blend about 60 seconds until smooth and creamy. Taste and add a little salt, blend again. Drizzle dressing over each salad. Store in a sealed glass jar in the fridge for up to a week. Source: www.NourishingMeals.com
|Curly Kale growing in our garden in November.|
More Elimination Diet Recipes:
Quinoa Salmon Burgers
Healing Quinoa Cabbage Soup