15-minute easy salad

By Shahzadi Devje
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SERVES
5

Total Time

Ingredients

  • 3 carrots small, washed and dried
  • 8 kale leaves large, washed and dried
  • 2 cups broccoli medium, washed and dried
  • 1 pomegranate deseeded
  • 1 lemon, juiced, fresh
  • 1 garlic clove, medium, crushed
  • 1/4 cup olive oil extra virgin
  • 1/2 tablespoon mustard
  • 1/4 cup sunflower seeds unsalted, as topping

Directions

  1. Prepare all the salad ingredients; wash and dry the kale, carrots, broccoli and deseed the pomegranate. Gather the dressing ingredients
  2. Set up the food processor to "grate" function. Begin by grating the carrots and empty into a large bowl and set aside.
  3. Next, use the blade in the processor to chop the kale and broccoli. Use the pulse function to not over-process the vegetables. Three to four pulses are all you need.
  4. In a medium mason jar, add the dressing ingredients, place the lid and shake well.
  5. Mix all the salad ingredients and pour the dressing, sprinkle the seeds and serve.

Notes:

  1. Before pulsing/processing the vegetables, make sure they are thoroughly washed and dried. You don't want a soggy salad.
  2. Opt for fresh vegetables if you're after a crunchy and refreshing salad. I make this right after my grocery trip instead of waiting a few days. This prevents the greens from wilting and wasting away in the fridge.
  3. Don't over-process the broccoli and kale; otherwise, it will be soggy and not very tasty. Depending on your food processor, three to four pulses may be enough
  4. Add the dressing just before serving, so it's nice and crunchy.
  5. Place leftovers in an airtight container in the refrigerator for two to three days.

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