RECIPE BY SOPHIE STEEVENS FROM RAW AND FREE
Perfect for holidays, this vibrant and flavourful salad resembles a christmas tree in all ways - the deep green and curly kale with the pomegranate seeds are a lovely colour combination that your family will surely love during Christmas dinner.
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
