Perfect for weeknights, this salad is delicious, refreshing, and easy to make. Savour the creamy tangy dressing, the crunch of fresh kale leaves and the juicy pop from the pomegranate seeds.
serves 4-6
INGREDIENTS
SALAD
Curly kale, 1 large bunch (stems removed and roughly chopped)
Pistachios, 1/2 cup (crushed)
Pumpkin Seeds, 1 tbsp
Spring Onion, 2 (diced)
Chives, 1/2 a bunch (diced)
Pomegranate seeds, 1 cup
Cranberries, 1/2 cup
Avocados, 2 (peeled, seeds removed and diced)
Nutritional Yeast, 1 tbsp
Sea Salt & Pepper, to taste
DRESSING
Sunflower Seeds, 1 cup (soaked in boiled water for at least an hour)
Garlic, 2 cloves
Apple Cider Vinegar, 1 tsbp
Lemon, 1 large (juice only)
Rice Milk, 1/2 cup (or any kind of plant milk that you prefer, just use unsweetened)
Nutritional Yeast, 1 tbsp
Sea Salt, 1/4 tsp
METHOD
Soak your sunflower seeds for at least one hour in boiled water. Set aside until ready to use.
Place all your salad ingredients in a large bowl and set aside while you make your dressing.
Place all your dressing ingredients into a blender and blend until smooth. Gently mix through the salad and garnish with the remaining pomegranates and pistachios.
Sophie Steevens is passionate about all thing plant-based and living sustainably. She hopes to share her experiences with other people and help them throughout their journey towards a plant-based lifestyle.
