Jul 28, 2017

There is no reason that you can’t eat healthy and still enjoy your food. We have put together a quick and easy recipe you can make for a delicious and healthy salad that’s all about the fruit. It’s great as a summer lunch or as a side to a larger meal.

It should take about 15 minutes to put together, and the recipe serves 4.

You will need:

Three finely sliced shallots

One bunch of thinly sliced spring onions

One cup of pomegranate seeds

A quarter cup of shopped parsley (fresh is always best)

Half of a romaine lettuce, torn into bite-sized pieces

Half a head of shredded red cabbage

A whole lemon

Two oranges

Two tablespoons of olive oil

One tablespoon of maple syrup (the purer, the better)

A pinch of salt and pepper

Directions:

Start by zesting the oranges and lemon. Then juice half of a single orange and half of the lemon. The rest of the oranges can be segmented. The other half of the lemon can be set aside and stored away. We’re not going to be using that.

Then take the lemon juice, orange juice, orange zest and lemon zest and mix them in with olive oil, maple syrup and your salt and pepper. Set that aside and get another bowl for the red cabbage, shallots, spring onion, romaine, pomegranate seeds and parsley.

Then all you have to do is drizzle your dressing from one bowl into the salad from the other bowl and serve right away. You can store it in the fridge for up to a day.

There is no reason that you can’t eat healthy and still enjoy your food. We have put together a quick and easy recipe you can make for a delicious and healthy salad that’s all about the fruit. It’s great as a summer lunch or as a side to a larger meal.

It should take about 15 minutes to put together, and the recipe serves 4.

You will need:

Three finely sliced shallots

One bunch of thinly sliced spring onions

One cup of pomegranate seeds

A quarter cup of shopped parsley (fresh is always best)

Half of a romaine lettuce, torn into bite-sized pieces

Half a head of shredded red cabbage

A whole lemon

Two oranges

Two tablespoons of olive oil

One tablespoon of maple syrup (the purer, the better)

A pinch of salt and pepper

Directions:

Start by zesting the oranges and lemon. Then juice half of a single orange and half of the lemon. The rest of the oranges can be segmented. The other half of the lemon can be set aside and stored away. We’re not going to be using that.

Then take the lemon juice, orange juice, orange zest and lemon zest and mix them in with olive oil, maple syrup and your salt and pepper. Set that aside and get another bowl for the red cabbage, shallots, spring onion, romaine, pomegranate seeds and parsley.

Then all you have to do is drizzle your dressing from one bowl into the salad from the other bowl and serve right away. You can store it in the fridge for up to a day.