And, woah, back up just a second...last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.

So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.

I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!

Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend

Recipe: Kale, Pomegranate, Tangerine and Avocado Salad

Serves 4–6

Ingredients:

1 bunch of cavolo nero kale
Kosher salt and freshly ground black pepper
Finely grated zest and juice of 1/2 Meyer lemon
About 1 Tbsp freshly grated Parmesan cheese
1 tsp olive oil
1–2 tsp good-quality balsamic vinegar
Heaping 1/4 cup pomegranate seeds
2 seedless tangerines, peeled and segments halved crosswise
1 ripe avocado, halved, stone removed, peeled and cut into chunks

Instructions:

1. Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.
2. Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.

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Christmas Kale Salad with Pomegranate,Tangerine and Avocado