My apologies for taking an extended holiday vacation from the blog.
Mr. Peaches and I recently found out that we’re expecting (yay!!!), so I have NOT been able to even set FOOT in the kitchen to cook.
I cannot handle the lingering smell of things that I used to love, like bacon and garlic (so sad, I know). Eating, of course, is no problem. Just the smell of food cooking. Can’t do it. I did manage to roast a chicken over the weekend and I was literally afraid to go into the kitchen afterward.
So, I’m embracing dishes like this salad which require no cooking and funky smells. Hooray!
This has become my favorite winter salad. The lemon cuts the bitterness of the kale, and the pomegranate seeds add a pop of sweetness. And you already know how I feel about avocado.
Kale, Pomegranate, and Avocado Salad
- 2 bunches lacinato kale
- 2 Tbsp. extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- 1 pomegranate
- 1/3 cup raw slivered almonds
- 1 large avocado, diced
Rinse and dry kale. Remove tough spines. Place kale in a large bowl and chop with a pair of scissors. Massage with olive oil and lemon juice and set aside.
Slice pomegranate in half. Hold pomegranate half over a bowl seed-side down and whack the seeds out by pounding the skin with a wooden spatula. Pop out any remaining seeds with your fingers. Repeat with other half.
Combine kale and pomegranate seeds. Cover and let marinate in refrigerator for at least 30 minutes and up to a few hours.
Toast slivered almonds in a sauté pan over medium heat for 7 minutes or until lightly browned.
Add almonds and diced avocado to salad and serve.