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
Serves: 4-6 people
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
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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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