attempt from :126.96.36.199
- 1 large bunch green, curly leaf (dino) kale, leaves removed from stalks, chopped
- Pinch of sea salt
- 1/2-cup toasted pecans, roughly chopped
- 1/2-cup pomegranate seeds
- 1/4-cup diced red onion
- 1 tart apple (red or green), cored, sliced thinly and cut into bite-sized pieces
- 2 TBSP extra virgin olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
You have met your free view limit. To access the full article, please login or subscribe.
Already a subscriber?
Log in now
Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.
- Immediate access to all web content.
- Immediate access to our library of 40+ back issues.
- 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
- Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).