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Kale and Pomegranate Salad
Background info: Among the oldest of cultivated fruits, the pomegranate has been revered for millennia for both its succulent fruit and its medicinal qualities. Pomegranates being used as an antibacterial measure dates back to the ancient Egyptians, who used them to treat intestinal infections, such as tapeworm. Today, modern studies have found that pomegranates promote gut health and can increase production of short chain fatty acids, which may reduce obesity risk.
—Price-Pottenger
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By Aimee McNew
Serves 4
Prep Time: 10 minutes
Cook Time: n/a
Ingredients
- 1 large bunch of kale, destemmed and roughly chopped
- 1 pomegranate, arils removed
- 2 tablespoons avocado oil
- ¼ teaspoon Himalayan sea salt
- 1 small orange, juiced
- ¼ cup raw pecan halves
- Optional: apples, carrots, quinoa, and any other favorite salad toppers
Instructions
- In a large bowl, toss kale and arils together.
- In a small bowl, whisk oil, salt, and orange juice together. Stir into kale mix.
- Top with pecan halves and any other preferred ingredients, and serve.