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Christmas in a Bowl 2020

Print Recipe
Course Dressings & Condiments, Salsas, Salads & Slaws, Vegetable Dishes

Ingredients
  

  • 8 ounces kale cleaned, trimmed, shredded
  • 1 cup wild rice cooked
  • 4 ounces fennel bulb raw, stemmed, shredded
  • 4 ounces celery stalk cleaned, trimmed, diced into small pieces
  • 1 cucumber cleaned, trimmed, diced into small pieces
  • 8 ounces cranberries dried, unsweetened
  • 2 kiwis peeled, diced into small pieces
  • 1 cup parsely fresh, chopped
  • 2 lemons, zested and juiced
  • 0.5 cup olive oil
  • 1 teaspoon sea salt
  • 1 ounce shallots raw, minced
  • 4 ounces pomegranate seeds
  • 0.25 cup sunflower seeds toasted

Instructions
 

  • Combine kale, wild rice, fennel bulb, celery, cucumber, cranberries, kiwis, and parsley in one bowl. In a separate bowl whisk together lemon juice and zest, olive oil, sea salt and shallots. Pour the dressing over the salad and toss together. Garnish the salad with pomegranate seeds and toasted sunflower seeds.  (Recipeā™¦286)