Purple Kale, Radish and Pomegranate Salad

You can use green or purple kale but I think this looks pretty!

I’ve been seeing raw kale salads for a while now and although I eat a lot of kale I’ve never tried it raw. Even as I began making this salad I was questioning myself, will this be filling? Will this be a pleasant texture? Will it taste good?? Well for all the other raw kale doubters out there I can confirm that not only did I feel full afterwards I also thought it was delicious.

I had a pomegranate that I bought in the reduced aisle which I was planning on crushing to drink with some soda water, lemon and mint but then I came across this kale and pomegranate salad from ‘Running with Tweezers’ blog and I knew I had to make my own version. I have adapted the recipe to make it a really simple side dish with my favourite radishes.

I have purple kale which I don’t think tastes too much different to green kale, but its purple! So pretty, and it turns this purple and pink salad into something beautiful.

I bought the new purple edged plate especially for this salad 😉

You can add to this salad to bulk it up or you can keep it simple. I think it would be nice with some pumpkin seeds or some cold boiled potatoes.

The salad leftovers can be kept in the fridge for a couple of days if you didn’t eat it all, in fact the salad gets even nicer the next day as the kale wilts further and the flavours intensify.

I’ve been making big batches of salads at the weekends and then on Monday and Tuesday at work my lunch has been a nice selection of salads mixed together. We are a bit more relaxed with our healthy eating at weekends and sometimes if we’ve ended the weekend with a takeaway then it can be hard to get started on a good foot on Monday morning. By having salads ready to go it makes it all a lot easier!

Serves 2

Vegan, Raw, Wheat and Gluten Free

2 Large handfuls of Green or Purple Kale
1 Lemon
1 tblspn Olive Oil
1 tspn Balsamic Vinegar
4-6 Radishes
1 pomegranate

Wash and roughly chop the kale and put in a bowl with the juice of 1 lemon, the olive oil and the balsamic vinegar. Mix well with your hands for a few minutes and then set to one side.

Thinly slice the radishes, discarding the root end, and remove the seeds from the pomegranate. I find the best way to do this is to squeeze the pomegranate over a bowl and use a spoon to scoop out the seeds. You can then scoop the seeds out of the bowl!

Place the dressed kale on a plate and top with the radishes and pomegranate seeds. Tuck in!

I’ve got half a pomegranate left in the fridge so I think I may make my drink of crushed pomegranate seeds, lemon juice, mint and soda water anyway. It is so refreshing!!