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
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1 cup
forbidden (black) rice, cooked
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2 cups
chickpeas, cooked (canned is fine)
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1
Avocado, pitted and cubed
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1
pomegranate, seeded
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1 bunch
(about 2 oz.) arugula (washed and dried)
- Dressing
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1/4 cup
kombucha, original flavor
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1
orange, juiced
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1
lemon, juiced
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2 tablespoons
raw honey, or to taste
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1/4 cup
extra virgin olive oil
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1 teaspoon
sumac
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1/2 teaspoon
red pepper flakes
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sea salt, to taste
-
fresh ground pepper, to taste
Directions
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In a large serving bowl, mix gently forbidden rice, chickpeas, avocado, pomegranate and arugula.
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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.
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Pour dressing over salad and mix very gently. Until salad is evenly coated.
Serve
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