Super antioxidant salad

Serves
4-6 people

Author Notes

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

Ingredients

Salad
1 cup

forbidden (black) rice, cooked
2 cups

chickpeas, cooked (canned is fine)
1

Avocado, pitted and cubed
1

pomegranate, seeded
1 bunch

(about 2 oz.) arugula (washed and dried)

Dressing
¹/₄ cup

kombucha, original flavor
1

orange, juiced
1

lemon, juiced
2 tablespoons

raw honey, or to taste
¹/₄ cup

extra virgin olive oil
1 teaspoon

sumac
¹/₂ teaspoon

red pepper flakes
sea salt, to taste
fresh ground pepper, to taste

Directions

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.
Serve

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