Kale Salad – Healthy and Hearty

Wash the kale leaves thoroughly, remove the tough central stems, tear the leaves into bite-sized pieces, and discard the stems. Wash once more if needed and drain thoroughly. For the best results, wash the kale a day ahead and refrigerate it so it dries completely. Alternatively,
use a salad spinner or pat the leaves dry with a clean kitchen towel. Dry kale helps the dressing
cling to the leaves without watering down the salad.

Place the kale in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, a little freshly
squeezed lime juice, and a pinch of salt. Massage the leaves gently with your hands for 3-5 minutes until they become softer, darker, and more tender. Let the kale rest for about 30 minutes.

Meanwhile, boil the eggs until hard-boiled.

Wash 1/4 cup red quinoa thoroughly under running water. Combine it with 3% cup water in a
saucepan, bring to a boil, then simmer until all the water is absorbed and the quinoa is tender.
Fluff with a fork and allow it to cool completely.

Cut the avocado into cubes and drizzle it with a little lime juice to prevent it from browning.

Cut the cucumber lengthwise into quarters and slice it into quarter-circle pieces.

Transfer the rested kale to a large serving bowl. Add the cooked quinoa, cucumber, and avocado, and toss gently. Sprinkle over the pomegranate arils, crumbled feta cheese, and
sliced almonds. (For extra crunch and flavour, lightly toast the almonds in a dry pan, cool them
completely, and then add them to the salad.) Slice the boiled eggs into wedges and arrange
them over the salad if using.

Add the lime juice, extra virgin olive oil, Dijon mustard, minced green chili, cumin powder, chili flakes, and salt to a bottle or jar. Shake well until the dressing is smooth and well combined. Drizzle it over the salad just before serving and toss gently to coat all the ingredients evenly.