Go Back
Kale salad with fennel and pomelo
Print Recipe
No ratings yet

Kale salad with pomelo, fennel and pomegranate

Ingredients

  • 250 gr kale
  • 1/2 pomelo
  • 1 pomegranate
  • 1 fennel
  • 3 Tbsp pine nuts
  • Juice of 1/2 lemon
  • 2 Tbsp olive oil
  • 1 Tsp sea salt

Dressing:

  • 2 Tbsp pomegranate juice
  • some twigs lemon thyme or regular thyme
  • pepper
  • 1/2 Tbsp maple syrup
  • salt
  • pepper

Instructions

  • Peel the pomelo and remove the pulp
  • Cut the pomegranate in half and remove the seeds from 1 half
  • Shave the fennel thinly (with a mandolin or a knife)
  • Roast the pine nuts without oil in a pan
  • Remove the kale from the hard stems, wash and dry it
  • Add to a bowl with 1 Tbsp olive oil, lemon juice and 1 tsp sea salt - add an additional tsp oil on your fingers and massage the kale (like kneading bread) for 4-5 minutes until soft and dark green
  • Add to a bowl with the fennel, pomelo and pomegranate seeds
  • For the dressing: juice the other half of the pomegranate, and add with all the other ingredients to a jar (take only the little leaves of the thyme) - shake well
  • Add the dressing to the salad and sprinkle with the pine nuts