Recipe: Black Kale, Almonds, and Pomegranate Seeds with Garlic Tahini Dressing

Print Friendly, PDF & Email


From the Vitality Food Feature ‘WINTER COMFORT FOODS‘.

by Alex Shires
(Serves 4)


  • 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.

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, will be 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 and connect with her on Facebook & Instagram @juliedaniluk

Write a Comment

view all comments