Kale is the superfood that is here to stay. It is high in fiber, iron, antioxidants, calcium, and Vitamins A, C, and K. It is anti-inflammatory and aids in digestion. But why oh why doesn’t it taste like chocolate?!?!? Kale = BLECH!!!!! Hey… I strive to be healthy but I’m human. My name is Holly and I hate kale. Until I tried this recipe.
Are you on the Kale Bandwagon or are you in my camp of Kale Haters? Regardless of whether it’s the former or latter, this recipe will be your favorite kale recipe and turn you into a lover of epic proportion.
All you do is add a little extra virgin olive oil, some lemon, pecans, and dried pomegranates. The secret – let it sit. Make it earlier in the day and let it hang out in the fridge and soften up and absorb all of the flavors.
The other secret is to chop the kale into small pieces. And the olive oil. I always buy a good quality olive oil. Typically organic, but not all of the time, depending on what is available. Especially after I had some massive dietary changes, I can really tell the difference between the cheaper store olive oil and the better quality. Some things in life you save… some things in life you splurge. To me, good quality olive oil is worth every single cent.
Psst… want garden harvest recipes you can make all year long? Click below…
Nom. Nom. Nom. Nom.
Click on the recipe card to open a new window for a printable version.
My favorite part about this salad – you can’t mess it up. Use more or less of each ingredient as needed and to your taste preference. if you are not vegan, you can add some parmesan cheese to it!
Are you Inspired?
Be sure to download your FREE Garden Harvest Cookbook for plant to plate recipes all year long!
Love, hugs, and kale hater no more.HERE.