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Kale Pomegranate Salad

September 6, 2016

Ingredients (make 2 servings)

  • kale  3-4 leaves

  • pomegranate seeds 1-2 table spoons

  • roasted sesame seeds 1 tea spoon

  • Fresh squeezed lemon juice, sea salt and olive oil to taste

Preparation

  1. Separate soft parts of the leaves from the stem (you can save stems and use them for your soups and stews) and cut into large pieces

  2. Put the pot with water on a high heat and bring it to boil

  3. Through kale in boiling water and take it out in about 30-40 sec. The “thumb rule” is to cook until green color will turn into bright green.

  4. Take it out, put on a wide plate, you can put it in a freezer for a minute so that it would cool down quickly

  5. Add other ingredients on a top

ENJOY!

Note: you can try to make broccoli the same way, the cooking time will be a bit longer – 1-2 minutes (adjust to your taste buds)

 

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Nina Yunovich

Certified Holistic Health Coach

nina@wellnesscoachnina.com

224.715.8387

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