Tropical Kale Salad
This tropical kale salad is packed with healthy food!
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 Servings
- For the salad
- 2 cans of chickpeas drained and rinsed
- 3 oranges
- 1 fresh pomegranate or about 1.5 cups of arils
- 1 head kale
- 1 cup of macadamia nuts
- For the dressing
- 1/4 c freshly squeezed orange juice one orange
- 2 tbsp red wine vinegar
- 1/4 c olive oil
- Sea salt and black pepper to taste
Peel and chop 2 of the oranges and juice the third.
Remove pom seeds from the pomegranate.
Wash and chop kale into bite size pieces.
Drain and rinse chickpeas.
Massage kale with olive oil and salt for 2 minutes.
Toss kale with orange segments, pom seeds and chickpeas.
Add orange juice and vinegar. Toss to combine.
Season with black pepper and any additional salt.
Toast macadamia nuts until fragrant and add on top of salad.