Servings: 4
Kale Persimmon Salad With Lime Dressing
-
1
bunch of kale
— , washed and cut into 1/2 inch pieces
-
3
persimmons
— , sliced
-
1/2
cup
toasted puffed millet cereal
-
3
tbsp
pomegranate seeds
-
1/4
cup
toasted walnuts
-
1
tbsp
chopped scallions
-
1/4
cup
crumbled feta cheese
-
1
tsp
kosher salt to massage the kale
For the salad:
-
juice from 2 small limes
-
1/4
cup
olive oil
-
1/4
tsp
black pepper
-
2
tsp
honey
-
pinch of cayenne pepper
-
pinch of ground cumin
-
Place chopped kale in a deep bowl. Sprinkle with salt. Massage, squeeze and squish the kale.
-
Add persimmons, walnuts, pomegranate seeds, scallions, feta cheese and puffed millet cereal.
-
In a small jar combine all ingredients for the dressing. Close the lid. Shake well.
-
Pour dressing over the salad and toss to combine.
Course:
salads
Cuisine:
American
Nutrition Information
Calories: 412, Fat: 21g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 114mg, Potassium: 414mg, Carbohydrates: 52g, Fiber: 8g, Sugar: 21g, Protein: 7g, Vitamin A: 3545%, Vitamin C: 37.7%, Calcium: 96%, Iron: 1.7%