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Moroccan Kale, Quinoa, and Pomegranate Salad

Serves 4-6

¼ cup lemon juice

1 clove garlic, minced

1 tsp. honey

1/3 cup olive oil

1/2 tsp. sea salt

1 bunch kale, either curly or Tuscan, center rib discarded and leaves chopped into bite sized pieces

1/4 cup peeled carrot and grated

1 ripe avocado cubed

1-2 cups cooked red and white quinoa

1/4 cup toasted sunflower seeds

½ cup pomegranate seeds


Mix the lemon juice, garlic, honey, olive oil, and salt. In a large bowl combine the kale, carrot and dress and massage for 3 minutes. Then add the avocado, quinoa, sunflower seeds and pomegranate seeds and gently mix together. 

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