Ingredients
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3 carrots small, washed, peeled
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8 kale leaves large, washed and dried, leaves only
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2 cups broccoli medium, washed and dried
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1 pomegranate, deseeded
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1 lemon juice, fresh
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1 garlic clove, medium, crushed
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1/4 cup olive oil extra virgin
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1/2 tablespoons mustard
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1/4 cup sunflower seeds unsalted, as topping
Directions
- Begin by gathering all the ingredients. Set up the food processor to "grate" function and grate the carrots. Empty into a large bowl and set aside.
- Next, use the blade of the processor to chop the kale and broccoli. Use the pulse function to process the vegetables. Three to four pulses should be enough. Transfer to the bowl with the carrots.
- In a medium mason jar, add the dressing ingredients. Place the lid and shake well.
- Add the pomegranate seeds and mix all the salad ingredients. Pour the dressing and mix well. Finish by sprinkling the seeds and serve.
