|Kale and Pomegranate Salad|
|photo by recipe author|
Preparation Time: 15 minutes
- ¼ cup virgin coconut oil
- ¼ cup coconut milk*
- 1 clove garlic, minced
- fresh ginger, grated, to taste
- 1 teaspoon curry
- 1 teaspoon cumin
- 1 large bunch of curly kale
- ½ fresh lemon
- Himalayan Pink Salt, to taste
- 1 pomegranate, peeled and broken into seeds
- freshly grated parmesan cheese, topping
First, make dressing: add coconut oil, coconut milk, garlic, and spices into a small bowl, whisk together.
Next, clean, de-stem, and tear kale into bite-sized pieces. Squeeze ½ lemon, pour juice over kale and sprinkle with sea salt.
Pour the prepared dressing over the kale and hand toss until thoroughly covered. Add pomegranate seeds, and sprinkle freshly-grated parmesan cheese on top.
Chill for a few hours or enjoy immediately.
Other good additions: sliced strawberries, toasted nuts, raisins, pine nuts, freeze-dried blueberries, etc.
Amy from Milford, NE won $50 for this recipe and photo! Submit your coconut recipes and photos here!