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5 from 5 votes

Kale, Pomegranate, and Avocado Salad with Zesty Tahini Dressing

Prep Time10 minutes
Total Time10 minutes
Servings: 3 -4 servings
Author: Amy Rains

Ingredients

For the Salad:

  • 5 cups loose kale leaves rinsed & chopped
  • Seeds of 1 pomegranate remove skin and membrane to strip seeds
  • 1 large avocado peeled, de-seeded, & diced
  • 1/2 cup shelled pistachios
  • Salt + pepper to taste

For the Dressing:

  • 1/4 cup lemon juice
  • 1/4 cup apple cider vinegar
  • 1/2 cup tahini
  • 3 tbsp coconut aminos or GF tamari soy sauce
  • 1 tbsp olive oil or avocado oil
  • 2 large cloves garlic minced
  • 1 tsp cumin
  • 1/2 cup water

Instructions

  • Prepare the kale. If the kale is extra tough, it may need to be massaged. Remove the stems first and chop. Sprinkle with a bit of sea salt and lemon juice. Gently rub the leaves with your fingertips. Do not over massage! Or this leads to mushy kale. It should only take a few minutes for the whole bowl.
  • Make the dressing: mix together all of the dressing ingredients (lemon juice through water) in a high powered blender or food processor. You will have more than enough dressing for the salad, and will only need about 1/2 cup of the dressing. Reserve the rest in a jar and save for later use (your welcome).
  • In a large bowl, mix together kale, pomegranate seeds, and avocado.
  • Pour 1/2 cup of the dressing over the salad, and toss to coat. You can add more if needed.
  • Salt and pepper to taste. Serve with pistachios on top.