This salad is a hit!! Beautiful and bold, healthy and tasty!
It is recommended to prepare the red pepper a day or two before, for maximum taste.
Note: You won’t need all the peppers from this recipe for one salad. You may use it for more than one salad or as a salad by itself. Or even on a slice of bread. It’s so yummy!
What you need:
For the red pepper:
About 7 long red peppers, cut to half and clean of seeds
2 cups olive oil or avocado oil
4 garlic cloves, peeled and chopped well
Salt to taste
For the salad:
1 small zucchini, sliced with spiralizer to look like spaghetti
1/4 beet root, sliced with spiralizer to look like spaghetti
1/2 cup napa cabbage, chopped
1 tomato, chopped
1 handful arugula leaves
1/2 pomegranate, peeled and seeds separated
1/2 cup coriander, chopped
2 cauliflower florets, chopped in a blender to cauliflower flax
1/2 cup kale leaves, no stems, chopped, or any mixed green leaves
For the dressing:
1 spoon whole tahini (or regular tahini)
Salt to taste
Juice of 1 large fresh lemon
What to do:
First, make the red peppers: lay the peppers in a baking tray and message them with the oil, salt and garlic. Bake in a 400 degrees (Fahrenheit) until the peppers are very soft and are a bit dark in their sides.
When ready, let cool and then remove the skin.
Make the salad: blend all the ingredients in a large salad bowl, add the dressing on top, mix all well and then add red pepper on top and serve.