Ingredients
Romaine lettuce -½ cup
Kale -½ cup
Grape tomatoes -⅓ cup
Persian cucumbers -2
Red bell pepper -1/2
Red cabbage -½ cup
Radishes -2
Dressing
Olive oil -⅓ cup
Lemon -1, medium
Pomegranate molasses -3 tbsp
Sumac -2 tbsp
Cinnamon powder -1 tbsp
Onion powder -2 tbsp
Dried mint -2 tbsp
Dried basil -2 tbsp
Citric acid -1 tsp
Salt -2 tsp
Directions
First and foremost, wash all vegetables in cold water and thoroughly! Start with the base being the lettuce and kale. Chop them up and toss into a large salad bowl. I semi-peel the cucumbers but this is optional, I only do this cause I don’t like cucumber skin all that much but leave some on. Anyways, I cut up the cucumbers into circles. Then cut the grape tomatoes in halves longways. Slice the purple cabbage going into strips and the red bell pepper into rectangular-cube shapes. I then grab the two small radishes and peel most of the skin off, only leaving some on to actually know it’s a radish. Toss all the veggies into the bowl over the lettuce and kale.
Pour the olive oil over the veggies and then the seasonings. Slice open the lemon and squeeze all over, use a spoon or special lemon squeezer to help not get any seeds in the salad. Now sprinkle the salt. Combine well to get the dressing to cover every veggie. Enjoy!
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