This Mexican Pomegranate Kale Salad is a unique and healthy dish with a zesty pop! The earthy greens pair delightfully with the sweet and tangy dressing. Enjoy!
Mexican Pomegranate Kale Salad
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Salad
Cuisine: Mexican
Ingredients
- 2 cups shredded kale
- 2 cups cabbage slaw mix
- ¼ cup cilantro leaves
- ½ cups grape tomatoes, halved
- ¼ cup pumpkin seeds, shelled
- ½ cup pomegranate seeds
- 1 green onions (green and white parts), roughly chopped
- 3 shallots, thinly sliced
- 4 tbsp EVOO
- 3 tbsp mayonnaise
- 1 tbsp honey
- Juice of 3 limes
- Zest of 1 lime
- 1 tsp dried oregano
- Salt and pepper
Instructions
- In a large sauté pan, sauté shallots in EVOO for 5 minutes until they turn slightly golden (without burning them).
- Remove from heat and pour shallots and EVOO into a large bowl.
- Add mayonnaise, honey, lime juice and zest, dried oregano, salt, and pepper.
- Whisk ingredients until smooth.
- Toss in kale, cabbage slaw mix, cilantro leaves, grape tomatoes, pumpkin seeds, pomegranate seeds, and green onions.
- Serve and enjoy!
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