Mexican Pomegranate Kale Salad
 
Prep time
Cook time
Total time
 
Author:
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
  1. In a large sauté pan, sauté shallots in EVOO for 5 minutes until they turn slightly golden (without burning them).
  2. Remove from heat and pour shallots and EVOO into a large bowl.
  3. Add mayonnaise, honey, lime juice and zest, dried oregano, salt, and pepper.
  4. Whisk ingredients until smooth.
  5. Toss in kale, cabbage slaw mix, cilantro leaves, grape tomatoes, pumpkin seeds, pomegranate seeds, and green onions.
  6. Serve and enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/mexican-pomegranate-kale-salad/