Red Meat Allergy Friendly Pomegranate & Blueberry Kale Salad with Mint

Total time25 min

Prep time20 min

Cook time0 min

Red Meat Allergy Friendly Pomegranate & Blueberry Kale Salad with Mint

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Ingredients

4 servings

For the salad

1 large bunch lacinato kale (about 10 oz), stems removed, leaves thinly sliced
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¼ tsp fine sea salt
1 cup fresh blueberries
½ cup pomegranate arils
½ cup dry-roasted walnuts, roughly chopped
¼ cup fresh mint leaves, torn

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp raw honey
½ tsp dijon mustard
¼ tsp ground black pepper
¼ 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 1–2 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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