Pinterest has changed my world! I would often sit at the dining table flicking through recipe books, uninspired about what to cook for dinner or even for getting lunch organised for work the next day. Cue: Pinterest, my new way to search for interesting and healthy options for lunch and dinner all in just a few clicks. The best thing about it, is the beautiful imagery and photography that has my mouth-watering at every click. I’m such a visual person, hell I shop cook-books based on how amazing the dishes look and not the degree of difficulty of the cook book. After a Pinterest food-planning session I am just about slobbering over my computer wishing I could make everything and eat it all at once! OK. I digress. The reason for the Pinterest babble is that it was the inspiration for my kale and cabbage salad. Even though I created this recipe based on what was currently in my fridge, the inspiration came from several healthy salads on my Pinterest board (check it out here).
- 1 bunch of Tuscan Kale
- ¼ red cabbage
- ½ capsicum
- 1½ lemons
- 1 pomegranate
- 1 small bunch of mint
- 30ml extra virgin olive oil
- sea salt
- Remove the leaves from the stems of the Tuscan kale and wash well.
- Place, Kale and Cabbage in a food processor on a slicing setting to get a shredded style of salad.
- As the kale is quite a sturdy green, it requires a bit of massaging to soften. Drizzle ½ the olive oil over the kale and cabbage and work through with your hands. Squeeze the juice of one lemon and add to the kale and cabbage.
- Roughly chop capsicum and mint and add to salad. Add pomegranate to salad.
- For the dressing, grate 1 lemon and squeeze the juice of the remaining lemon. Add sea salt, pepper and remaining extra virgin olive oil. Don’t be afraid to mix it again with your hands.
- Allow to sit if possible for a few hours before serving to give the lemon juice time to absorb into the kale and help soften it.
This is such a refreshing summer salad but goes well to balance a steak or grilled piece of meat. Kale salad also stores well in the fridge and can be enjoyed up to 1 – 2 days after made.