Massaged Kale Persimmon Salad

A massage and a secret ingredient helps breaks down the kale into this beautiful kale persimmon salad. We top it with pomegranates and almonds for the perfect sweet and crunch.

Course *Easy Entertaining Dishes

Keyword dinner, easy recipe, sides, lunch, salad, easy, kale, persimmon salad, kale salad, massaged kale salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 190kcal

Author Dani Meyer

Ingredients

1 large head kale stems removed
3 ripe Fuyu persimmons tops removed and diced
Seeds from 1/2 a pomegranate
1/4 cup sliced almonds
1 large lemon
1/4-1/2 cup good quality olive oil We use Delallo Extra Virgin Olive Oil
1-2 teaspoons honey
salt and pepper

Instructions

1. Thinly slice kale into ribbons and place in a large bowl. Squeeze half of the lemon into kale over it and a liberal sprinkle of salt (about 1/4 of a teaspoon or so but I don't measure it).
2. Massage kale for 2-3 minutes if you have several hours before dinner or 5 minutes if serving immediately.
3. Whisk remaining lemon juice, olive oil, honey, and salt and pepper to taste into a simple vinaigrette and pour over salad.
4. Top with persimmons, pomegranate seeds, almonds, and toss.
5. Keeps well for up to 2 days in the fridge.

Nutrition