Ingredients
Scale
- 5 heaping cups finely chopped kale
- 2 hard boiled eggs, peeled and sliced
- 1/3 cup fresh pomegranate seeds
- 1/2 cup thinly sliced celery
- 1/2 cup sliced fresh apple
- 1 ripe avocado, sliced
Optional and delicious additions
- chopped walnuts or toasted almonds
- parmesan cheese
- feta cheese
- sliced cucumbers
- croutons
For the Dressing
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
- pinch of smoky paprika
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 3 tablespoons fresh lemon juice
- 1/4 cup avocado (or olive) oil
- sea salt and fresh crack black pepper for topping
Instructions
- In a large bowl toss together kale, egg slices, pomegranate, celery, apple, and avocado. In a small jar with a tight fitting lid, combine all of the dressing ingredients. Place the lid on the jar and shake vigorously to emulsify. Drizzle the dressing over the salad. Top with salt and pepper and serve.
Nutrition
- Serving Size: 4
