Ingredients
Scale
- 2 large ripe avocados, sliced or cubed
- 4 cups baby kale or mixed winter greens
- 1/2 cup pomegranate seeds (arils)
- 1/4 cup walnuts or pecans, toasted
- 1/4 red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
- Optional: 2 tablespoons crumbled goat cheese or feta
Instructions
- Start by washing and thoroughly drying your baby kale or mixed greens. Place them in a large salad bowl. If you are using kale, massage the leaves for one minute with a tiny drop of olive oil to soften the texture. Add the thinly sliced red onions. If the onion flavor is too sharp for you, soak the slices in cold water for five minutes before adding them to the bowl.
- Slice the avocados just before you are ready to serve to prevent browning. Arrange the avocado slices over the bed of greens. Sprinkle the pomegranate seeds and toasted walnuts evenly across the top. The pomegranate adds a beautiful ruby color and a burst of tartness that cuts through the creamy avocado.
- In a small jar or bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard until the mixture is emulsified. Season with salt and pepper. Drizzle the dressing over the salad right before serving. Gently toss the ingredients so the avocado stays intact but gets coated in the bright vinaigrette. Top with crumbled goat cheese if you want extra indulgence.
- Cook Time: 15 minutes