Super antioxidant salad

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Alexandra zohn

Super antioxidant salad
Serves
4-6 people

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.


Ingredients

Salad

  • 1 cup forbidden (black) rice, cooked
  • 2 cup chickpeas, cooked (canned is fine)
  • 1 Avocado, pitted and cubed
  • 1 pomegranate, seeded
  • 1 bunch (about 2 oz.) arugula (washed and dried)

Dressing

  • 1/4 cup kombucha, original flavor
  • 1 orange, juiced
  • 1 lemon, juiced
  • 2 tablespoon raw honey, or to taste
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon sumac
  • 1/2 teaspoon red pepper flakes
  • sea salt, to taste
  • fresh ground pepper, to taste

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Directions

Instructions

  • Step 1

    In a large serving bowl, mix gently forbidden rice, chickpeas, avocado, pomegranate and arugula.

  • Step 2

    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.

  • Step 3

    Pour dressing over salad and mix very gently. Until salad is evenly coated. Serve

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