10700 Corrales Rd. NW, Suite E
(North of Flying Star)
Albuquerque, NM. 87114
8001 Wyoming Blvd. NE, Suite B-1
(NW corner of Paseo & Wyoming
in Paseo Village Shopping Center
next to Mario's Pizza)
Albuquerque, NM. 87113
Mon - Sat
10:00 - 6:00
Sun 10:00 - 5:00
Serves 4 | Prep Time: 20 minutes
Enjoy this salad in the winter months when kale and pomegranates are in season and at their peak flavor. The oil and vinegar we selected adds a fruity, grassy and tart flavor with a mild serrano pepper finish. Perfect for a cold winter day when you can’t go outside but want to feel (and eat) healthy.
Wash and dry the kale. Remove the stems and use a food processor or mini chopper to chop the kale into a finely chopped texture (You can use a sharp chef knife if you don’t own a mini chopper). Chop scallions into penny–thick slices. Open pomegranate and remove seeds – set one cup of seeds aside.
Cook black quinoa according to package instruction. Let it cool down for about 5 to 10 minutes.
In a bowl combine: chopped kale, chopped scallions, pomegranate, cooked black quinoa.
Add ABQ Olive Oil Serrano Honey Vinegar and Koroneiki Extra Virgin Olive Oil in a small bowl. Whisk for about one minute until mixture emulsifies. Add dressing to salad and toss for about one minute. Finish with chopped Marcona almonds and serve.
Bring your bottle back clean and dry. Then we will refill it and give you $1.00 off your olive oil or vinegar purchase.
Ask about our frequent shopper card (in store only) to earn points toward a free bottle of olive oil or vinegar!