Massaged lacinato kale is the base here, worked with your hands until it turns silky and deep green, then tossed in a bright, tangy dressing built from olive oil, lemon juice, and a touch of Dijon mustard. Juicy blueberries and pomegranate arils scatter through every forkful, along with crunchy dry-roasted walnuts and torn mint for a fresh, herbal lift. The kale gets a full five-minute rest in the dressing before the fruit and nuts go in, so every leaf is tender and well-coated rather than raw and tough. It's a colorful, texture-packed salad that eats like a proper meal, not an afterthought side dish. This one is a solid pick for a low FODMAP spread, easy to portion out for lunches or serve alongside grilled protein for dinner. Bright, crunchy, and just sweet enough, it's the kind of salad you'll want to make on repeat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā4 servings
A serving of up to about 1/4 cup of pomegranate arils is low in FODMAPs. This recipe contains only about 1/8 cup per serving, making it likely Low FODMAP. If you prefer to always avoid pomegranate arils, please tap it and change its rating to Red.
Place the sliced kale in a large mixing bowl and sprinkle with 1/4 tsp salt. Using clean hands, massage the kale firmly for 1ā2 minutes until the leaves darken, soften, and reduce in volume by about half.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, black pepper, and remaining 1/4 tsp salt until the dressing is smooth and emulsified.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
