This salad is RAW-SOME! This week, Donya – the master vegan chef behind the Instagram account, @lilbroccolihead, is introducing us to some of her favorite plant-based (and gorgeous looking) recipes this week. Everyday, Donya eats raw food until 4pm. Sounds tough, right? Not when you have a nourishing salad like this Raw Veggie Chopped Salad to satisfy you! Garnished with a deliciously creamy Lemon-Tahini Dressing, these plants and fruits are bursting with flavor. Pro-tip, this salad is also gluten and soy free!
4 cups purple cabbage (about ¼ of a cabbage), chopped
4 cups lacinato kale (about 8-10 leaves), de-stemmed and finely chopped
½ pomegranate, de-seeded
¼ cup pistachios
1 persimmon, julienned
½ green apple, julienned
1 lemon, juiced
¼ cup tahini
1 garlic clove
sea salt, to taste
freshly ground black pepper, to taste
Thoroughly wash cabbage, kale, persimmon and green apple.
Chop purple cabbage.
De-stem and chop kale.
Julienne (cut into matchstick pieces) the persimmon and apple.
Juice the lemon.
Place chopped cabbage, chopped kale, pomegranate seeds, pistachios, julienned persimmon, and julienned apple into a mixing bowl.
Combine fresh lemon juice, tahini, garlic clove, sea salt and freshly ground black pepper in a food processor fitted with a “S” blade.
Pulse until texture is smooth and creamy.
NOTES + STORAGE TIPS
Drizzle Lemon-Tahini Dressing atop salad, and enjoy!