Raw Kale Salad with Pomegranate and Toasted Walnuts

Pile your plate with healthy dark leafy greens. Kale, which boasts a cool 45 flavonoids (plant pigments that promote antioxidant activity in the body), helps lower cholesterol as effectively as some prescription drugs.
Whole Living, January/February January/February 2013
  • Yield Serves 4
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  • 1 bunch torn kale
  • 2 Tbsp olive oil
  • 1 Tbsp fresh lime juice
  • 1/2 tsp freshly grated ginger
  • 1/2 cup pomegranate seeds (from 1/2 the fruit)
  • 2 Tbsp chopped red onion
  • 1/4 cup chopped toasted walnuts
  • Coarse salt and pepper


  1. Rub kale with oil, lime juice, and ginger until well coated.

  2. Add pomegranate seeds, onion, and toasted walnuts and toss. Season with salt and pepper.

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