Lunch · Whole Foods Chelsea

Kale, Avocado, and Pomegranate Salad with Lemon Vinaigrette

Serves 2 · 12 min active · 12 min totalAbout $4.60 per serving

Ingredients

• Green, Red or Dino Kale2 for $4.44$2.9926% off
• Medium Hass Avocados4 for $5.56reg. $1.09
• Pomegranates2 for $7.78$3.993% off
• Lemon*1
• Olive oil2 tbsppantry
• Salt and pepperto tastepantry

* Not on sale. You may already have it; if not, grab it with the sale items.

Instructions

1. Wash and dry the kale thoroughly. Remove the tough stems from the kale leaves by folding each leaf in half lengthwise and slicing along the stem. Discard the stems.
2. Chop the kale leaves into bite-sized pieces, then place them in a large mixing bowl.
3. Drizzle about 1 teaspoon of olive oil and a generous pinch of salt over the chopped kale. Massage the leaves for 2 to 3 minutes with your hands until the kale is darker green and slightly softened.
4. Cut the pomegranate in half. Hold a half over a bowl, cut side down, and firmly tap the skin with a wooden spoon to release the arils. Remove any bits of white pith from the arils. Repeat with the other half.
5. Slice the avocado in half, remove the pit, and carefully peel off the skin. Slice each half thinly.
6. Arrange the massaged kale on a serving platter or divide between two bowls. Top with sliced avocado and scatter pomegranate arils over the salad.
7. Juice the lemon and add it to a small bowl. Whisk in the remaining olive oil (about 1 tablespoon plus 2 teaspoons), a pinch of salt, and freshly ground black pepper to taste until the dressing is emulsified.
8. Drizzle the lemon vinaigrette evenly over the salad just before serving.

Tips

• To make ahead, massage the kale and prep the pomegranate arils a few hours in advance, but slice the avocado just before serving to prevent browning.

Sale prices as printed in the Whole Foods Chelsea ad for this week; cost per serving is an estimate.