3 carrots small, washed and dried
8 kale leaves large, washed and dried
2 cups broccoli medium, washed and dried
1 pomegranate deseeded
1 lemon, juiced, fresh
1 garlic clove, medium, crushed
1/4 cup olive oil extra virgin
1/2 tablespoon mustard
1/4 cup sunflower seeds unsalted, as topping
- Prepare all the salad ingredients; wash and dry the kale, carrots, broccoli and deseed the pomegranate. Gather the dressing ingredients
- Set up the food processor to "grate" function. Begin by grating the carrots and empty into a large bowl and set aside.
- Next, use the blade in the processor to chop the kale and broccoli. Use the pulse function to not over-process the vegetables. Three to four pulses are all you need.
- In a medium mason jar, add the dressing ingredients, place the lid and shake well.
- Mix all the salad ingredients and pour the dressing, sprinkle the seeds and serve.
- Before pulsing/processing the vegetables, make sure they are thoroughly washed and dried. You don't want a soggy salad.
- Opt for fresh vegetables if you're after a crunchy and refreshing salad. I make this right after my grocery trip instead of waiting a few days. This prevents the greens from wilting and wasting away in the fridge.
- Don't over-process the broccoli and kale; otherwise, it will be soggy and not very tasty. Depending on your food processor, three to four pulses may be enough
- Add the dressing just before serving, so it's nice and crunchy.
- Place leftovers in an airtight container in the refrigerator for two to three days.