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This chopped kale salad, with the pop of pomegranate seeds and creamy avocado, is truly one of the best salad recipes I've made.
It's safe to say that this is one of the best salads I've ever made. I never really thought that I'd say that about raw chopped kale, but I am forever smitten with this dark leafy green. Add the pop and tang of pomegranate seeds, creamy avocado pieces, a bright lemon dressing and a smidgen of Parmesan cheese, and you've got a keeper. The inspiration for this salad comes in the form of one of my favorite people that I've met on this blogging journey; someone who is so down to earth that we might have to hose the dirt off of her.
Kelley is the blogger behind Mountain Mama Cooks and she lives within spitting distance of the Park City ski resorts, and about 40 minutes from me. Not only does she make recipes for her blog, photograph them beautifully and share them with the world, but she also runs a very busy personal chef business (those lucky clients!), raises two beautiful little boys and snowboards like nobody's business. A modern day, alpine superwoman, I'd say.
Kelley and I, along with our families, got together for a winter feast (cheese and beef fondues included) and shared the recipes in the debut issue of Foodiecrush Magazine last year. See the online version here (our feature starts on p. 62). One of the stars of the day (well, besides Kelley's youngest...you just want to kiss those cheeks of his) was Kelley's Kale Salad with Currants, Pine Nuts & Parmesan. It was my first experience with raw kale and I was blown away. This was a salad I could eat all day, every day.
This salad is my way of tipping my hat to Kelley and thanking her for introducing me to this vitamin-packed food. Pomegranates, which are shown to lower the risks of various cancers, are at their height right now and seemed like a natural pairing with the kale and avocado. If you're uncertain about seeding them (I was too, at first), head to my post on How to: Seed a Pomegranate. Their pleasing pop and tangy flavor add something special to green salads.
Now, on to the salad.
The chopped kale salad:
In a large bowl, combine the kale, pomegranate seeds, avocado and Parmesan cheese. Toss gently.
In a small bowl, whisk together the lemon juice, olive oil, agave nectar (or honey), salt and pepper.
Pour the dressing over the salad and toss to coat. Serve.
Other chopped kale salad recipes:
Thai Roasted Potato Kale Salad
Printable Recipe
Chopped Kale Salad Recipe with Pomegranate & Avocado
This chopped kale salad, with the pop of pomegranate seeds and creamy avocado, is truly one of the best salad recipes I've made. 199 calories and 4 Weight Watchers Freestyle SP
4 from 3 votes
Print Pin Rate
Course: Salads
Cuisine: American
Keyword: Vegetarian
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 4 Servings
Calories: 181kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
The Salad:
- 3-4 large kale leaves stems removed, leaves chopped (about 5 cups)
- ¾ cups pomegranate seeds about 1 pomegranate
- ½ avocado diced
- ¼ cup packed grated Parmesan cheese
The Dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon agave nectar or honey
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
Instructions
The Salad:
In a large bowl, combine the kale, pomegranate seeds, avocado and Parmesan cheese. Toss gently.
The Dressing:
In a small bowl, whisk together the lemon juice, olive oil, agave nectar (or honey), salt and pepper.
Pour the dressing over the salad and toss to coat. Serve.
Notes
Weight Watchers Points: 4 (Freestyle SmartPoints), 4 (SmartPoints), 6 (Points+)
Nutrition
Serving: 1Cup (Approximately) | Calories: 181kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 187mg | Potassium: 404mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4360IU | Vitamin C: 59.8mg | Calcium: 140mg | Iron: 0.9mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
More Salads
- Maple Pear and Goat Cheese Salad
- Sweet Potato Arugula Salad
- Superfood Salad with Miso Dressing
Reader Interactions
Comments
Cher
See AlsoMushroom Bread Pudding Recipe
Been making this for years as everyone loves it, only thing I changed is that I massage the kale for about 5 minutes before I add the res of the ingredients!Reply
Ioana
What a perfect healthy recipe and your pictures are so real and beautiful!!Reply
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Millie l Add A Little
Loving the sound of this simple but delicious salad! I also love bringing kale salads to picnics because they don't end up wilting!
Reply
Yosef - This American Bite
Congrats! This recipe has been nominated to win my Inspired Recipe of the Year Award. The shortlist will be announced on 12/30/2013.
Reply
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Good way of telling, and nice piece of writing to
get facts on the topic of my presentation focus, which i am going to convey in college.Reply
LaGrassa
Absolutely love it...used the cavallo kale or red kale as well...sometimes feta...thank you!!!
Reply
Krystyna
i love it ! Thank you very much !
Reply
brettalan
good salad, dont agree with the prep...... toss the kale in the dresssing and massage the kale to soften and THEN toss the the other ingredients gently. Massaging kale in salads is huge. Good recipe tho!
Reply
Bonnie
We had this for dinner last night. It was so fresh and tasty! I am now totally into kale.
Reply
Jeanette
What a beautiful winter salad! I remember seeing your article in last year's Foodicrush magazine - it looked like so much fun!
Reply
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