Salad Ingredients:
1 large bunch of kale
1 small bag of frozen edamame
1/2 pomegranate
1/2 cucumber
Dressing Ingredients:
1/4 cup apple cider vinegar
1/4 cup lemon juice
1 heaping tsp. of coconut sugar
Directions:
Mix all of the dressing ingredients together in a separate bowl. Instead of coconut sugar you can use honey or agave, but I prefer the coconut sugar. It blends easier and has a lower glycemic index than the other two.
Pull the kale leaves off of the stems in bite size pieces (OR you can buy kale in a bag from the salad section at your grocery store.)
Dice the cucumber and add to the bowl. Add the seeds from half of a pomegranate to the bowl. Steam the edamame according to the package directions. I usually do mine in the microwave. Allow them to cool then add them to the bowl.
Pour the dressing over the top of the salad and shake to mix. Seal the salad and place in the refrigerator overnight. This is a trick that a friend of mine taught me. The kale really absorbs the dressing overnight and the flavor is much better. Unlike most salads that would become soggy or wilt, I always allow my kale to "marinade" overnight.
Enjoy over the next few days.
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