Crunchy Green Pomegranate Salad with Zingy Dressing (Serves 2)

This salad makes a lovely lunch or accompaniment to main meals. I love adding fruit to salads for that fresh, slightly sweet flavour and a bit of extra crunch.


For the Salad:

  • 30g (2 big handfuls) baby kale leaves
  • 1/2 an avocado, thinly sliced
  • 1/4 fennel bulb, thinly sliced
  • 1/4 cucumber, thinly sliced (using a mandolin if you have one)
  • 1/2 an apple, thinly sliced (using a mandolin if you have one)
  • 2 sprigs of dill, roughly chopped
  • A handful of pomegranate seeds
  • 1 spring onion, thinly sliced.

For the Zingy Dressing:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar (with the mother)
  • Juice of 1/4 lemon
  • A twist of salt and pepper


Combine the dressing ingredients together in a small bowl. Taste and adjust the flavour as needed.

Place all of the salad ingredients (except the dill, spring onion and pomegranate seeds) in a large salad bowl. Pour over the dressing and gently toss. Sprinkle the chopped dill, spring onion and pomegranate seeds over the top and serve.


  • The pomegranate is a fruit that contains hundreds of edible seeds called arils. They are rich in fiber, vitamins, minerals and bioactive plant compounds.
  • Pomegranate juice has been found to have three times the antioxidant activity of red wine and green tea.
  • The punicalagins in pomegranate juice have been shown to reduce inflammation, one of the leading drivers of many chronic diseases.
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