INGREDIENTS:
½ cup chopped walnuts
2 cups shredded Brussels sprouts
2 cups shredded Tuscan kale
1 small green apple julienned
1 cup pomegranate seeds
¼ cup hemp seeds
¼ cup unsweetened dried cherries

DRESSING:
1 tablespoon chopped shallot
¼ cup lemon juice
1 1/2 teaspoons apple cider vinegar
½ teaspoon cumin
½ teaspoon sea salt (or to taste)
¼ teaspoon black pepper (or to taste)
½ cup extra virgin olive oil

METHOD:
1)    Preheat oven to 350F. Chop walnuts and toast for 5-8 mins, or until they smell nutty. Let them cool.
2)    Finely chop (or use a mandolin) Brussels sprouts.
3)    Gently cut the stem from the kale. Roll the leaves and “slice” through or chiffonade.
4)    Take a crisp green apple – either julienne or slice thin pieces and chop.
5)    Combine Brussels sprouts, kale and apple. Mix so they are combined well. Add pomegranate, hemp seeds and dried cherries. Mix again.
6)    Make dressing – either by hand or in a small food processor. Mix all the ingredients except the extra virgin olive oil. After ingredients are mixed well, stream in olive oil until emulsified.
7)    Mix the dressing into the salad and massage. It’s best to add dressing before service. Enjoy.

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Author: Anjani Vasson

Anjani Vasson’s passion for cooking started at a very young age. Even at the tender age of 6, Anjani remembers living In Hong Kong, helping to prepare meals for every family event. Now, fully aspired and continually driven to cook, Anjani has focused her culinary skills in health and nutrition with training from the Natural Gourmet Institute in New York. As a life-long vegetarian, and a lover of travel and international cuisine, Anjani skipped around the globe, from London to Los Angeles, ultimately landing in Advanced Raw Food Chef training at the Matthew Kenney Culinary Academy. And with a love for organic, healthy, and seasonal foods, Anjani makes it a point to go plucking through local farmers markets with her two girls and her husband, in the continual effort to perfect her bold, veg-styles, international tastes, and secret recipes. When Anjani isn’t creating in the kitchen, you can find her crushing her workouts at A4’s CrossFit box, keeping balanced in yoga, or hiking the misty mountains of Santa Monica. View all posts by Anjani Vasson

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