Recipe: Black Kale, Almonds, and Pomegranate Seeds with Garlic Tahini Dressing
Julie Daniluk, R.H.N. November 4, 2014From the Vitality Food Feature ‘WINTER COMFORT FOODS‘.
by Alex Shires
(Serves 4)
Ingredients
- 1 bunch black kale, chopped
- 1 large lemon, juiced
- 2 Tbsp flax or olive oil
- 1/2 tsp pink rock or grey sea salt
- 1/4 cup almonds, raw, unsalted
- 2 Tbsp pomegranate seeds
- Dressing Ingredients:
- ½ cup tahini
- ¼ cup lemon juice
- 1 clove garlic, crushed
- 1 Tbsp coconut aminos (or tamari)
- ½ tsp sea salt
- 1 cup water
1) De-stem and chiffonade (thinly slice) the kale.
2) Mix kale, lemon juice, flaxseed oil, and sea salt in a large bowl.
3) Using hands, rub oil mixture into kale until fully coated and starting to soften. Set kale aside for 5-10 minutes.
4) In a dry pan, lightly toast almonds over medium heat, 1-2 minutes. Remove from pan to cool.
5) Add all dressing ingredients to a food processor or high-powered blender. Blend until well combined.
6) Toss kale mixture with 1-2 Tbsp of dressing.
7) Top with toasted almonds and pomegranate seeds to serve.
Julie Daniluk, R.H.N.
Nutritionist and TV personality, Julie Daniluk is the award-winning, bestselling author of Meals That Heal Inflammation & Slimming Meals That Heal. Her 3rd book, Hot Detox, was on the Canadian Bestseller’s list for 11 weeks in 2017. Julie’s 4th book, Becoming Sugar-Free, was released on September 7, 2021. Julie has appeared on hundreds of television and radio shows, including The Dr. Oz Show. She is in her 11th season as a resident expert for The Marilyn Denis Show. Check out more information at www.juliedaniluk.com and connect with her on Facebook & Instagram @juliedaniluk