Chopped Kale Salad Recipe with Pomegranate & Avocado

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3-4 large kale leaves, stems removed, leaves chopped (about 5 cups)
• 3/4 cups pomegranate seeds (about 1 pomegranate)
• 1/2 avocado, diced
• 1/4 cup (packed) grated Parmesan cheese
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp agave nectar or honey
• 1/8 tsp salt
• 1/8 tsp ground pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Remove the stems from the kale leaves and chop the leaves into small pieces. Place them in a large bowl.

2. In a small bowl, whisk the lemon juice, extra-virgin olive oil, agave nectar or honey, salt and ground pepper until combined.

3. Pour the dressing over the kale and massage the leaves with your hands for about 1 minute until they soften and darken.

4. Halve the pomegranate, scoop out the seeds and discard the white pith. Add the seeds to the kale.

5. Dice the avocado half and add it to the bowl.

6. Add the grated Parmesan and toss everything gently to combine.

7. Let the salad rest for 5 minutes so the flavors meld, then toss once more and serve.