Massaged kale salad topped with blood orange and pomegranate

Delicious kale salad with zesty blood orange and tangy pomegranate seeds. Perfect blend of flavors and textures for a satisfying dish.

Ingredients:

• 1 bunch lacinato kale (stems removed, torn into large pieces)
• 1 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 1 shallot (minced)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon honey
• 1 blood orange (peeled, sliced into thin rounds)
• seeds from 1/2 a pomegranate
• 60g goat cheese (crumbled)
• 1/4 cup walnuts (chopped)
• Freshly ground black pepper to taste

Instructions:

1. Place kale in a large bowl and drizzle with olive oil, lemon juice, and sea salt. Gently rub the kale leaves with your hands to incorporate the olive oil, lemon juice, and salt evenly. Tear any large leaves into smaller pieces if necessary. Continue massaging for approximately 5 minutes, until the kale turns a vibrant green and becomes tender. Let it sit for at least 10 minutes.
2. In a separate small bowl, combine shallot, olive oil, honey, and lemon juice. Drizzle this dressing over the kale and mix well to ensure the kale is coated evenly.
3. Arrange blood oranges, pomegranate seeds, crumbled goat cheese, walnuts, and a sprinkle of black pepper on top of the kale.

Summary:

• Calories: 193 kcal
• Fat: 17 g
• Protein: 6 g
• Carbs: 10 g
• Potassium: 715 mg
• Magnesium: 67 mg