Blanching kale softens its tough fibers while preserving its vibrant nutrients and deep green color. Tossed with a crisp green apple salad dressing, pomegranate, toasted sunflower seeds, and freshly cooked wild salmon, this salad feels both cleansing and energizing. Pair it with roasted winter squash for a balanced, satisfying meal.
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
