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
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.
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.
In a jar, add all vinaigrette ingredients and shake till well combined.
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.
Best when eaten fresh. Enjoy!