The new rave around town is here! Kale has a beautiful earthy flavor, and is jam packed with nutrition and fairly easy to prepare. Make a Kale Salad Recipe with these easy steps.


1 bunch of Kale (stalks removed and torn)

Seeds of 1 Pomegranate

1/4 cup freshly squeezed orange juice

4­-5 tablespoons extra virgin olive

1 and 1/2 tablespoon maple syrup

2 cloves garlic minced

2 tablespoon finely chopped fresh dill

1 mandarin orange segmented, de­-seeded and cut into two

1/2 ­- 1 grapefruit segmented, de-­seeded and cut into two

Sea salt to taste and freshly cracked black pepper to taste

A sprinkle of chilli flakes

pomegranate with leafs on wooden table


Place the torn kale leaves one on top of the other -­ finely shred into chiffonade of kale.

To make the dressing, combine the orange juice, virgin olive oil, maple garlic, dill, and some salt and pepper in a small jar. Cover & shake with great force, until all are well combined.

Separate half the dressing out, then add the kale in and toss for a minute or so. Now incorporate the mandarin, grapefruit pieces and chili flakes. Toss again until combined and include the pomegranate seeds. If you feel you need more dressing, add as appropriate. Extra dressing can be stored in the refrigerator for up to a week.

Serve immediately.

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