Massaged Kale Salad with Pomegranate, Orange, Marcona Almonds, and Ricotta Salata

5 from 1 vote

Massaged Kale Salad with Pomegranate, Orange, Marcona Almonds, and Ricotta Salata

This salad is tender thanks to massaging the kale. You want to really work the juice and oil into the leaves to break down the tough structure. Bright pops of citrus and pomegranate cut the vegetal taste of the kale and salty Ricotta Salata balances the salad while almonds provide richness and crunch. If you think you don't like kale, you should give this a try. Orange and pomegranate are not typically thought of as keto-friendly. However, they can be enjoyed rarely, provided you are careful of the amounts you are adding! You can also leave out the orange segments and use only the zest in the dressing. This is excellent served as a side to a steak.

Course Salad, Side Dish

Cuisine American

Keyword almond, kale, orange, pomegranate, ricotta salata, salad

Prep Time 20

Total Time 20

Servings

Calories 236kcal

Author Jenny Ross

Ingredients

1 bunch Dino kale deveined and roughly chopped
1 orange zested and cut into supremes
2 tablespoons lemon juice 1 lemon
1 clove garlic minced
1 small pomegranate seeded, about 1/4 cup
5 oz Ricotta Salata or other dry sheep's milk cheese, such as Myzithra or Feta
4 tablespoons olive oil or avocado oil
Salt and pepper to taste
1/4 cup Marcona almonds

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Instructions

Add lemon juice to chopped kale and massage well. Add the garlic, salt, pepper, orange zest, and olive oil. Massage again.
Grate the cheese onto salad and toss to combine.
Top salad with orange segments, pomegranate seeds, and almonds.

Notes

Make sure to use Dino Kale here, not curly kale as it is much lower in oxalates. For more information on oxalates, see here.

Nutrition