salads

Kale and Pomegranate Salad

photo by recipe author

Servings: 4
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.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Amy from Milford, NE won $50 for this recipe and photo! Submit your coconut recipes and photos here!