Serves 4
Prep time 20 minutes
Cook time 36 minutes
Ingredients:
Kale 4 cups
1/2 red onion
Broccoli 6 florets
Cauliflower 6 florets
Carrot sticks 12
1 avocado
1/2 cup of almonds
1/4 cup of pomegranate seeds
1/2 cup of vegan parmesan
Dressing
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1/2 tablespoon of mustard
2 teaspoons maple. Syrup
Salt and pepper TT
First prepare your pickled veggies!
Instructions for Pickled Veggies:
*feel free to double this recipe and make a delicious finger food for your guests
Vinegar bath - 1.5 cups apple cider vinegar 1/2 cup water 1 tablespoon maple syrup 1 teaspoon of salt
Broccoli - use the florets, cut into bite sized pieces, steam 6 minutes or until al dente, cool down in ice bath, dry on a kitchen towel, place in vinegar bath
Cauliflower - use florets, cut into bite sized pieces steam 6 minutes, or until al dente, cool down in ice bath, dry on a kitchen towel, place in vinegar bath
Cucumbers - skin on, thinly sliced, directly in to vinegar bath
Carrot sticks- steam 6 minutes, or until al dente, cool down in ice bath, dry on a kitchen towel, place in vinegar bath
Red onions- peel and slice into thin slices, ice bath 5 minutes, dry on a kitchen towel, place in vinegar bath
Leave veggies in vinegar bath 30 minutes-1 hour
-chop almonds in a chopper and toast in a non stick pan stirring constantly until golden
-prepare your dressing
Assemble Salad:
Slice kale thinly, wash and dry in a salad spinner *one key to a good salad is dry lettuce
Place Kale in a large bowl
Slice avocado
Add pickled veggies, toasted almonds, pomegranate seeds and parmesan
Toss all together with dressing
