RECIPE BY SOPHIE STEEVENS FROM RAW AND FREE
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.
- Season with sea salt and cracked pepper.
- Serve in your favourite Coconut Bowls and enjoy!
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.
Instagram: @rawandfree
Website: www.rawandfree.com
