Even if you’re kale-phobic chances are that you’ll like this salad due to the delicious, juicy pomegranate seeds which give a lovely pop but also lend loads of flavour to the kale base, plus the creamy tahini (sesame seed paste) lime dressing on the kale also covers the flavour meaning this is one dish that even the kale haters won’t have to force down!
If you’re not a lover of tahini either then you can sub it for almond butter.
To bulk out the rest of the salad I used leftover cucumber, sweet red pepper and flaked almonds but you can use whatever salad/veg you have in your fridge.

Nourishing nutritional benefits
Due to the mix of kale, tahini and almonds this salad is also a good source of plant based calcium for those who are dairy intolerant/vegan. See here for more info on plant based calcium.
Annnnnd the kale is also a good source of Vitamin K1 which is great for bones so it’s a double wammy in terms of bone benefits which is great for anyone who may be on a dairy free/vegan diet and finally the pomegranate seeds are an excellent source of antioxidants, so your body will love you for eating this one!

Recipe (serves 1)
-3 handfuls fresh kale
-seeds of 1/2 large pomegranate/approx 60-70g
-3 inch cucumber
-50/60g sweet pointed pepper
-1 generous Tbspn flaked almonds
-1 Tbspn tahini (or sub almond butter)
-Juice of 1/2 ripe lime (taste marinaded kale first then add more juice if you want more)

Directions
1) Remove any stems from the kale then tear into small pieces and rub the tahini and lime juice into the leaves making sure they’re evenly coated, then leave this to sit for 2/3 hours if you have the time to allow the juice to tenderise the kale
2) When you’re ready to serve up, simply chop your veg of choice and de-seed the pomegranate (squeeze any excess juice on the kale) then add these along with the flaked almonds into the marinated kale leaves