My sister Jasmin makes this salad for our Christmas feast (a very welcome addition to the other richer, heavier dishes). It looks right at home on the Christmas table with its dark green leaves and bright red pomegranate seeds, and the pecans add a warm, toasty, nutty touch. Of course, it’s not just a good one for Christmas, but for any time of the year. Thanks for the recipe Jaz!
INGREDIENTS
- 1 large bunch cavolo nero (aka dinosaur kale)
- flaky sea salt
- ½ ripe avocado, diced
DRESSING
- juice of ½ lemon
- ½ teaspoon liquid honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 heaped tablespoon macadamia or cashew nut butter
- 1 ½ tablespoons extra-virgin olive oil
TO SERVE
- ¼ – ½ cup lightly toasted pecans, roughly chopped
- seeds of ½ pomegranate (about ½ cup seeds)
- ½ ripe avocado, diced
Serves: 4 (or 6 as a side)
Cook Time: 15 Minutes
METHOD
- Wash cavolo nero and tear leaves from the stalks (discard stalks). Chop leaves and place in a large bowl. Sprinkle with a good pinch of flaky sea salt.
- Whisk all dressing ingredients together until smooth and drizzle over cavolo nero. Use clean hands to thoroughly ‘massage’ the dressing and sea salt into the cavolo nero for a few minutes with your fingertips — this helps to soften the leaves (making them easier to eat) and takes away any bitter taste. The leaves should be well coated, feel softer and have a glossy sheen.
- Add first half of avocado and lightly ‘massage’ it through so that the very soft part of the avocado lightly coats the leaves, but there are still chunks of avocado.
- Transfer to a serving bowl and top with remaining diced avocado, pecans and pomegranate seeds. Toss just before serving.
