Pomegranate Kale salad with Lemon Tahini dressing

If you are looking for tips to eating healthier or getting your diet back on track after overeating, I have one best tip for you: Meal Prep.

Before you start another busy week of life, set aside time today to prepare a few meals (or meal components). Let's get real - when you are completely exhausted, pressed for time, hungry and tired, the last thing you want to do (and will do) is spend time preparing a meal. This is why prep is key. Do the extra work now so that later, it's easy to properly nourish and fuel yourself.

I prepared a delicious salad for Thanksgiving and thought it would make the perfect prep/plan ahead salad for your upcoming week. The best part is the dressing!

Pomegranate Kale salad with Lemon Tahini dressing

Ingredients
Salad
6 cups rinsed and chopped kale
Seeds of 1 pomegranate
1 large mango, chopped (or 2 small pears)
1/2 cup chopped pistachios

Dressing
1/4 cup lemon juice
1/4 cup apple cider vinegar
1/2 cup tahini
3 tbsp GF tamari sauce
3 small cloves garlic (minced)
1 tsp cumin

1/4 cup water

1. Mix together kale, pomegranate seeds, fruit of your choice (mango or pear) and pistachios in a large Tupperware container. 
2. In a food processor or blender, mix together ingredients for the dressing.  Pulse into smooth and creamy. 
3. Pour the dressing into a glass jar. 
4. When you are ready to eat your salad, serve yourself a hefty portion of the salad and pour dressing (to taste) over the salad. 
5. Yum! 

For a balanced meal, I suggest to combine this salad with a protein of your choice and a starch/whole grain.

If you are in need of more breakfast/lunch/dinner ideas, check out my book Essential Sports Nutrition for athlete-friendly recipes. We are currently offering a Trimarni Holiday Special.