Rainbow Kale Salad

Unlike most salads, this Rainbow Kale Citrus Pomegranate Avocado Salad with Toasted Cashews can be made ahead. Kale will stand up to acidic vinegar without breaking down like most other greens. If you do make this ahead, be sure to coat the avocado with dressing so it does not brown.

Course Salad, Side Dish

Cuisine anti inflammatory, Healthy, vegan, vegetarian

Keyword 30 Minute Meal, Anti Cancer, Anti Inflammatory, Salad

Prep Time 20 minutes

Servings 4

Calories 225 kcal

Ingredients

Salad ingredients

1 large bunch of shredded kale I like Lacinato, but any variety is fine
2 cups citrus segments e.g. red grapefruit, orange, blood orange
½ cup pomegranate seeds
1 avocado sliced
¼ cup toasted cashews chopped

Dressing

½ cup vinegar of choice I like Trader Joe’s Orange Muscat Champagne Vinegar
¼ cup extra virgin olive oil
1/8 th tsp sea salt

Instructions

Place shredded kale on a platter, and arrange remaining ingredients on top
Top with dressing ingredients and serve