Low FODMAP Pomegranate & Blueberry Kale Salad with Mint
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Learn more āIngredients
4 servings
For the salad
- 1 large bunch lacinato kale (about 10 oz), stems removed, leaves thinly sliced
- Ā¼ tsp fine sea salt
- 1 cup fresh blueberries
- Ā½ cup pomegranate arils
Ingredient noteA 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.
- Ā½ cup dry-roasted walnuts, roughly chopped
- Ā¼ cup fresh mint leaves, torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp raw honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - Ā½ tsp dijon mustard
- Ā¼ tsp ground black pepper
- Ā¼ tsp fine sea salt
Instructions
- 1
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.
- 2
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.
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