Kale. I feel like I’m clearly a bit late to the party on this one but now I’ve discovered the delights of warm kale, pomegranate and avocado salad, there’s no going back!
I generally try to avoid any foods that are a bit too trendy but as kale was on offer in Aldi last week, I thought I would finally give it a go. And I’m glad I did. Warming the kale makes this a comforting dish and the crisp bitterness of the leaves makes a great base for the smooth avocado and sharpness of the pomegranate seeds.
Although I have been trying to sneak some of the green stuff into the little ones’ food, this salad is strictly for me, so I have added some garlic. You could easily leave it out though.
This recipe is perfect for anyone taking part in Veganuary this month and even better, it’s naturally gluten free too. I’ve teamed up with some other great free from bloggers to show how easy it can be to eat vegan, gluten free food. If you haven’t seen the other recipes in the #glutenfreeveganuary series then go and check out:
Kale and carrot slaw @paleocrust
Roasted tomato and rosemary soup @cherishedbyme
Chocolate oat thumbprint cookies @myfussyeater
- Serves 2
- 6 handfuls kale
- 1 garlic clove, crushed
- Half a red onion, chopped
- 1 avocado
- 2 tbsp pomegranate seeds
- 2tbsp honey
- 1tbsp olive oil
- Juice half a lemon
- Salt and pepper
- Ligthly fry the kale, garlic and red onion until warm.
- Transfer to a plate and add chopped avocado and pomegranate seeds.
- Whisk together dressing ingredients and drizzle over salad.