Super antioxidant salad
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
Salad
- 1 cup forbidden (black) rice, cooked
- 2 cups 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 tablespoons 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
- 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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