Spring Crunch Salad
- 1 bunch dino
kale, stems removed, finely chopped
- 8 Brussels
sprouts, shredded
- 1 small
Granny Smith apple, diced
- 1 small
broccoli head, florets cut into small pieces
- 1/2 cup
edamame pods, defrosted and shelled
- 1/4 cup
sunflower seeds
- Mark &
Stephen's Pomegranate Vinaigrette
- olive oil
for drizzling
- sea salt
Place
broccoli florets in a small pan with one inch water. Bring to a boil. Steam for
30 seconds. Drain. Rinse with cold water; set aside.
Place
chopped kale in a medium bowl. Drizzle with olive oil and pinch of salt.
Massage kale for one minute. Add shredded Brussels sprouts and massage for
another 15 seconds. Add diced green apple, edamame, sunflower seeds and cooled
broccoli. Drizzle with Pomegranate Vinaigrette right before serving.
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