سلطة الكيل

Remove the tough stems from the kale leaves, chop them, and place them in a large bowl.

Add the chopped cucumbers, chopped tomatoes, pomegranate seeds, and chopped walnuts.

In another bowl, whisk together the lemon juice, mustard, olive oil, and salt until well combined.

Add the dressing to the salad and mix well to coat.

Place the salad in the refrigerator for 1 hour to allow the flavors to blend.

Serve the salad and garnish with pomegranate molasses.