Wilted kale, avocado and pomegranate salad

I love this salad and, given the chance, would have it several times a week. When cooked, kale loses a proportion of its vitamin C and other antioxidants, so it’s best to eat it raw. For most of us that’s a bit of a challenge, but in this recipe, the kale is not cooked, but marinated or wilted, so it’s still good for us, and easily digestible. (Chard is another nutritious leaf which you could use in this way.) Serve as a starter, side salad, or main-course salad. I don’t tend to add the garlic if serving it for lunch. This salad is also good with added slices of grilled halloumi and, to make it portable for lunch, you can stuff it into a pitta with a garnish of some chilli jam.

For 4 as a main course, 6 as a starter or side salad

  • 300g kale
  • 30g bunch of mint, leaves just torn up a bit

For the dressing

  • 2 tablespoons tahini
  • 2 tablespoons live natural yoghurt
  • 2 tablespoons tamari soy sauce
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, very finely chopped (optional)
  • 1 green finger chilli, deseeded and finely chopped (optional)
  • Finely grated zest and juice of 1 lemon or 2 limes (keep a little juice back for the avocado)
  • Black pepper For the topping
  • 1-2 ripe avocados
  • Seeds of 1pomegranate (optional)
  • Handful of blueberries (optional)
  • 2 heaped tablespoons pumpkin seeds or pine nuts, dry-fried

Put all the dressing ingredients into a large mug or jar and whisk well with a fork. With the tamari here, you won’t need salt.

Strip the kale off its stalks and tear or slice the leaves into fine strips or small pieces.

Place the kale in a large bowl. Add the mint leaves and mix. Pour the dressing over the kale and spend 3 or 4 minutes massaging it into the kale, long enough for the kale to be well-coated and start to wilt.

Halve, stone and peel the avocados, then chop up the flesh and toss in the reserved lemon or lime juice. Scatter over the kale.

Sprinkle the salad with pomegranate seeds, blueberries (if using) and the toasted pine nuts or pumpkin seeds. Serve before the avocado discolours.

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