Baby Kale Salad with Pomegranate and Pecans
Preparation: 15 minutes
4 cups Baby kale, packed
1 Pomegranate, seeds
½ cup pecans (or walnuts), roasted
3 tablespoons extra virgin olive oil
½ lemon, freshly squeezed
Pinch sea salt
Freshly ground black pepper
Wash the kale thoroughly and put in in a big bowl.
Add ½ of the seeds of the pomegranate to the kale.
Season with the oil, lemon juice, salt & pepper and mix.
Top with the rest of the pomegranate seeds and pecans or walnuts
Nutrition (per serve):
Calories 240; Fat 20 g; Sat. Fat 2.5 g; Carbs 13.5 g; Sugar 6.5 g; Fiber 2.5 g; Protein 3.7 g