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Liv Shaw

Lifestyle Photographer & Videographer based in San Diego
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IMG_4875.jpg

Kale Summer Salad w/ a Lemon Dressing

Liv Shaw June 4, 2020

Salad Ingredients

3 cups of fresh kale

Pomegranate seeds

1 diced apple

1 diced avocado

pumpkin seeds (or pine nuts)

Protein of choice (I used Trader Joe’s falafel!)

Lemon Vinaigrette

2 tbsp olive oil

1.5 tbsp apple cider vinegar

1 tbsp lemon juice

1 tbsp dijon mustard

1.5 tsp maple syrup

sea salt + pepper to taste

  1. To assemble salad, add kale to a serving bowl and massage (with your hands) with a dash of lemon juice and olive oil to soften kale.

  2. While kale is softening, add pumpkin seeds to a pan and lightly toast till golden brown. Pro tip: No oil is needed when toasting nuts/seeds as their natural oils keep them from sticking to the pan.

  3. In a jar, add all vinaigrette ingredients and shake till well combined.

  4. Top salad with pomegranate seeds, apple, avocado, pumpkin seeds and desired amount of dressing. I served with baked Trader Joe’s falafel and toasted sourdough bread.

  5. Best when eaten fresh. Enjoy!

← Chili-Lime Fish Tacos with a Pineapple Slaw & Chipotle Crema Oats with Simmered Maple Blueberries →

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