Blanching kale begins to break down its tough fibers while still keeping nutrient levels intact. Blanching for only a minute or less also turns the kale a beautiful bright green color which is very attractive in a salad. This salad would be delicious served with a side of baked winter squash.
Ingredients
Salad
2 bunches
kale
chopped
1 large
pomegranates
arils removed
½ cups
raw sunflower seeds
toasted
(optional)
1 cups
cooked wild salmon
Dressing
1 medium
granny smith apples
cored and chopped
½ cups
water
⅓ cups
extra virgin olive oil
1 cloves
garlic
peeled
1 tablespoons
finely chopped
fresh ginger
¼ teaspoons
Herbamare