This vibrant and healthy salad combines the goodness of kale, quinoa, and fresh vegetables with a delightful mix of flavors from pomegranate molasses, coconut trickle, and a tangy dressing. It's a refreshing and nutritious dish perfect for any occasion.
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Massage the chopped kale with a little salt and lemon juice to soften it.
In a large bowl, combine the massaged kale, cooked quinoa, cucumber, carrot, avocado, strawberries, and mixed leaves.
Top the salad with chopped nuts and fried curry leaves.
Drizzle the salad with pomegranate molasses, olive oil, and a touch of coconut trickle. Sprinkle with brown sugar, salt, and pepper.
Toss everything together gently to combine and serve immediately.
For added crunch, you can toast the nuts before adding them to the salad.
Adjust the sweetness and tanginess of the dressing by balancing the pomegranate molasses, lemon juice, and coconut trickle.
Serve the salad chilled for a refreshing experience.
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with couscous, bulgur, or even rice for a different texture and flavor.
How do I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 2 days. Add the dressing just before serving to keep it fresh.
Can I make this salad vegan?
Yes, this salad is already vegan as it contains no animal products.
What can I use instead of pomegranate molasses?
You can use balsamic glaze or a mix of honey and lemon juice as a substitute for pomegranate molasses.
Can I add protein to this salad?
Yes, you can add grilled chicken, tofu, or chickpeas for an extra protein boost.
Manjula K. Rathnayaka is an award-winning Pastry Chef with nearly 20 years of international experience in Sri Lanka, the UAE, and Australia. Specializing in Continental pastries, bespoke cakes, and artisanal bakery products, he is a recognized culinary leader, former Regional Vice President of SLHPA Dubai, and senior member of the Emirates Culinary Guild Dubai. A WACS-certified Regional Judge (2023–2028), he was named Pastry Chef of the Year 2024. Now based in Australia, he focuses on elevating Sri Lankan fusion cuisine globally through innovation and leadership.
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