Ingredients
- 5 cups kale stems removed and chopped
- 1 Tbsp Extra-virgin olive oil
- 2-3 cups Romaine lettuce chopped
- 1 medium pomegranate arils only
- 1/2 large orange peeled and diced
- 1/3 cup slivered or sliced almonds toasted
- Orange zest
- pinch of Celtic Sea Salt
- For dressing:
- 1/2 cup orange juice not form concentrate and no sugar added
- 1 Tbsp Extra-virgin olive oil
- 1/2 large orange peeled and diced
- 1 inch fresh ginger
- Celtic Sea Salt and pepper
Servings:
Instructions
- 1. In a large bowl, add kale, olive oil, orange zest and Celtic sea salt. Massage with your hands for couple minutes until the amount of kale shrinks a bit. Add romaine lettuce, pomegranate, orange and almonds. Set aside.
- 2. In a blender, small food processor or Magic Bullet, add Orange Ginger Dressing ingredients and process until smooth. Pour over salad, toss and enjoy.
Recipe Notes
Store: Refrigerate salad ingredients separately from the dressing for up to 2 days. Both should be covered to retain moisture. Shake dressing and add almonds just before serving otherwise they will lose their crunch in the fridge.