Crunchy Kale Salad
- 12 oz. lacinato kale (also known as dinosaur or Tuscan kale), stems removed and cut into 1-inch pieces.
- 1 cup thinly sliced red onion
- 1 cup pomegranate seeds
For Zesty Tumeric Dressing:
- 1 cup extra virgin olive oil
- ½ cup lemon juice
- 2 two-inch pieces fresh turmeric, grated (or 2 Tbsp. ground)
- 1 Tbsp. honey
- 2 garlic cloves
- salt to taste
Place sliced kale into a large bowl. Gently massage the leaves with your hands for 2 to 3 minutes.
Add onions to the kale. Toss gently with ½ cup of your favorite salad dressing.
Top with pomegranate seeds. Serve with additional salad dressing if desired.
Four tips for a perfect Kale Salad:
1. Don’t tear the kale. It is very fibrous so you need to remove the ribs and thinly slice the leaves to make it easier to eat.
2. Massage the kale. After you’ve sliced the kale and removed the ribs, place it in a bowl and squeeze it for several minutes. This helps break down the tough fibers in the cell walls.
3. Marinate in a little salad dressing before serving. The lemon or vinegar in the dressing will coat the leaves so that they’ll gently marinate and be tender and easier to chew (and really tasty!).
4. Add crunch and color. Kale can taste a bit heavy, so add a little excitement with toasted almonds or pumpkin seeds. Brighten the dark green color with fruit, like pomegranates, oranges or apples.
Place all of the ingredients in a blender container with a tight-fitting lid.
Pulse ingredients until well blended. Serve as a salad dressing or as a dip.
Four tips for using fresh turmeric:
1. Always wash the root and scrub it well. Dry with a paper towel.
2. Peeling is optional. Use a cheese grater to shred it or push it through a garlic press or smash it with a pestle and mortar.
3. Store fresh turmeric loosely wrapped in the refrigerator. You can also freeze it!
4. Turmeric stains! Use gloves when working with turmeric or you’ll have bright yellow fingers!