This kale, pomegranate salad is full of flavor and bursting with nutrients.
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Ensalada Berza, yields 1 serving
Created By: Chef Marc Vidal, Executive Chef of Boqueria NYC
“This nutrient packed salad is bursting with health benefits from the kale, rich in bone building and eye protecting vitamin A and vitamin K, to the anti-inflammatory properties that cumin offers. Topped with calcium rich yogurt and pomegranate, which is an excellent source of fiber and antioxidants, this dish has nutritious written all over it,” says Lisa Moskovitz RD, CDN
Ingredients:
- 2 oz of Tuscan kale, cut in thin julienne
- 6 oz of carrots (about 5 pieces)
- 1 pinch of cumin toasted and made into powder
- 2 oz of pomegranate
- 1 tbsp of sunflower seeds fried (0.5 oz)
- 2 oz of yogurt
- 2 tbsp of lemon juice
- 2 tbsp of Citricos Vinaigrette
Directions:
- Place the carrots (skin on) in a bowl, drizzle with olive oil, salt and cumin
- Place them in a sheet tray with a aluminum paper on the bottom
- Put in the oven and bake them until soft
- Cut them in ½ inch slices. Reserve
To Plate:
- In a mixing bowl, place carrots, pomegranate, sunflower seeds and a pinch of cumin
- Add kale and drizzle with lemon juice and Citricos Vinaigrette
- Mix and salt to taste
- Spoon yogurt on a plate and add the salad on top