This salad is a true celebration of color, texture, and flavor. Inspired by the ingredients of Morocco, this dazzling dish features pomegranates, pistachios, and a spiced lemon dressing. Red, orange, yellow, and three shades of green. Crunchy, creamy, and juicy. Tangy, sweet, and savory. Have I whet your appetite yet?
This is a massaged kale salad. Massaging chopped kale in any acidic dressing will wilt the leaves, making them tastier and easier to digest. Make sure to really get your hands in there!
Not only are they totally delicious, massaged kale salads are hearty enough to withstand a dressing overnight. The kale will not wilt and become soggy the next day like your typical salad greens. That means you can cook once and make enough for a few days worth of packed lunches – just leave out the avocado and pistachios until you're ready to eat.
It’s no secret that kale is a nutritional powerhouse. One cup of chopped kale contains only 33 calories and provides 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and 684% of vitamin K. Kale is also a good source of minerals including manganese, copper, and potassium, and anti-inflammatory, antioxidants, and health-supportive nutrients like flavonoids and carotenoids.
CULINARY WELLNESS TIP: I’m always looking for ways to maximize the nutrition of my meals through simple cooking techniques. Quinoa, which is already a culinary wellness superstar, takes on anti-inflammatory and anti-oxidant benefits to boot when cooked with ¼ teaspoon of turmeric. The turmeric also gives the quinoa a vibrant yellow hue, adding another dimension to this salad’s color palate. Add turmeric to your grains when you won’t mind the yellow color and want the tremendous array of health benefits.
Bejeweled Kale Salad
Yield: 2 entrée-sized portions
½ cup quinoa
¼ teaspoon turmeric
1 bunch kale, stems removed and chopped into bite-size pieces
1 large carrot, grated
½ avocado, cut into slivers
¼ cup pistachios
¼ cup pomegranate seeds
Lemon and Cumin Dressing
1 lemon, juiced
1/3 cup extra virgin olive oil
1 clove garlic, minced
1 teaspoon honey or maple syrup
¼ teaspoon sea salt
¼ teaspoon ground cumin
Pinch red pepper flakes
- Rinse the quinoa and combine with 1 cup of water, a pinch of sea salt, and the turmeric in a small pot. Bring to a boil, cover, and simmer for 15 minutes. Fluff with a fork and set aside to cool.
- Whisk together the lemon juice, olive oil, garlic, honey, salt, and cumin. Combine the kale and dressing in a large bowl. Using your hands, massage the dressing into the kale for 1-3 minutes. The kale should reduce in size and become tender.
- Add the quinoa, carrots, avocado and pomegranate seeds and gently mix together. Top with pistachios. If the salad will be stored overnight, leave the avocado and pistachios on the side to add later.