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!