Ingredients
Salad
2 handfuls baby kale (or mixed with spinach)
1 medium baked sweet potato (cubed and baked)
Handful green beans (blanched, or slightly steamed/sauteed, still crunchy)
Half a bunch tender stem broccolini (blanched, or slightly steamed/sauteed, still crunchy)
½ – 1 pomegranate
½ fennel, thinly sliced or mandolined (sub. ¼ cup thinly sliced leak)
¼ cup Fermented or pickled shallots to top, to taste
Optional – ¼ cup cooked quinoa
French probiotic dressing
1-2 tsps Sarafino Dijon mustard
¼ cup Sarafino Marte red wine vinegar
¼-½ cup Sarafino Mauro organic extra virgin olive oil
½ lemon squeezed (adjust to taste)
1 small clove of garlic, diced or minced
Pinch Sarafino Sea salt, to taste
Pinch Aleppo pepper to taste (sub. for fresh ground black pepper)
1-2 tbsps labneh (sub. with greek yogurt or kefir for a probiotic dressing)
Optional – ½ tsp of honey (if you prefer a hint of sweetness)
Optional – 1 small diced shallot, mixed into the dressing
Instructions
- Place baked and cooked vegetables in bowl (sweet potatoes, green beans, broccolini)
- Combine with raw vegetables.
- Mix all of the dressing ingredients together in a blender or whisk together until thoroughly combined. Adjust tang, salt, and pepper to taste.
- Add the dressing to the salad, toss and enjoy!
Nutrition – This salad contains liver supportive and detoxing cruciferous vegetables (kale, broccolini). The leafy greens provide additional fiber and minerals, are alkalizing and improve digestion. The dressing consists of anti-inflammatory and anti-microbial properties, as well as gut supportive probiotics found in labneh (yogurt and kefir). The olive oil, vinegar and mustard in the dressing promote healthy skin.
Recipe created by:
Clinical Holistic Nutritionist, Yoga Instructor, and Global Health & Wellness Consultant