Kale, Pomegranate, and Avocado Salad with Zesty Tahini Dressing
This salad is full of color, texture, and fresh flavor in every forkful. Creamy avocado, juicy pomegranate, and hearty kale pair beautifully with a bright tahini dressing that pulls everything together. It's one of my favorite salads to bring to holiday gatherings because it always stands out on the table.
Servings: 3 -4 servings
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.