Super antioxidant salad
Full of color, texture and flavor, I came up with this recipe –which can be a full meal all by itself–last winter, when I decided it was time to fight aging from all fronts. Eating this salad, made with nutrient rich fruit, vegetables, spices, whole grains, legumes, and raw honey is a great way of initiating the combat. Feel free to substitute pomegranate with fresh berries or chopped stone fruit during the hot months. —Alexandra zohn
forbidden (black) rice, cooked
chickpeas, cooked (canned is fine)
Avocado, pitted and cubed
(about 2 oz.) arugula (washed and dried)
kombucha, original flavor
raw honey, or to taste
extra virgin olive oil
red pepper flakes
sea salt, to taste
fresh ground pepper, to taste
- In a large serving bowl, mix gently forbidden rice, chickpeas, avocado, pomegranate and arugula.
Prepare dressing by wisking in a medium bowl kombucha, orange and lemon juice and raw honey.
Drizzle olive oil a bit at a time and keep whisking, until it’s all incorporated.
Sprinkle sumac, pepper flakes, salt and pepper. Taste and season again, if necessary.
Pour dressing over salad and mix very gently. Until salad is evenly coated.
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