Kale Salad with Pomegranate, Avocado & Pecans



Hello all– It’s summer.  So we are just having grilled fish, this salad and a chunk of sour dough bread.  That’s it– just enough to satisfy on a hot summer evening.  (or maybe just a prelude to a walk for frozen yogurt…)

4 cups kale, chopped to bits
1 avocado, peeled, pitted and cut in chunks
1/3 cup pomegranate seeds
1/3 cup pecans

1/4 cup olive oil
2 tab. tarragon vinegar*
1 tab. honey
salt & freshly ground pepper to taste


Pour the kale into a bowl and top with avocado, pomegranate seeds and pecans>

In  container with a tight fitting lid, shake together the olive oil, vinegar, honey, salt & pepper until they are thoroughly blended.  Pour it over the salad.**

*Any vinegar will do– It’s an inexpensive luxury to have a collection of vinegars to choose from, since they keep for quite a while in a cool place.
**Usually I dress the salad at the last minute before I put it on the table, but kale will hold up to dressing so you can pour it on stick it in the fridge for a few minutes while you get the rest of the dinner on the table.  That way it’s ready to go!


8 thoughts on “Kale Salad with Pomegranate, Avocado & Pecans

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