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 1⁄2 cup
olive oil 1 teaspoon
sea salt 1 ounce
shallots (raw, minced) 4 ounces
pomegranate seeds 1⁄4 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)