posted by 
This could be your go-to easy salad recipe. Packed with a medley of fresh and crunchy ingredients like broccoli, kale, carrots, pomegranate and pumpkin seeds – super nourishing and YUMMY! Tossed in a tangy dressing, that’s the perfect match.
This homemade raw green salad is quite something; refreshing, crunchy, tangy and sure to satisfy your salad cravings!
In this recipe, you’ll learn how to make this easy salad recipe entirely from scratch, so you’ll have control over every Desi~licious flavour! It’s quick to pull off, versatile, and pairs really well with South Asian Fish Biryani, Tomato Soup, and Black Bean Kebabs. If you’re after more ethnic South Asian recipes to accompany this tasty salad, here are a bunch.
How To Make This Easy Salad Recipe – Step By Step
There aren’t many steps involved in creating this recipe. Here’s how simple it really is:
- Prepare all the salad ingredients; wash and dry the kale, carrots, broccoli and deseed the pomegranate. Gather the dressing ingredients (Image 1).
- My food processor does an excellent job of peeling, grating, slicing and chopping veggies. Begin by grating the carrots and empty into a large bowl (Image 1).
- Next, use the blade of your food processor to chop the kale and broccoli. I use the pulse function which helps to not over-process the vegetables. 3-4 pulses are all you need (Images 4-5).
- In a medium mason jar, add the dressing ingredients, place the lid and shake well (Image 6).
- Mix all the salad ingredients and pour the dressing, and serve (Images 7-8)
Top Tips
- Before pulsing/processing the vegetables, make sure they are thoroughly washed and dry. You don’t want a soggy salad.
- Opt for fresh vegetables if you’re after a crunchy and refreshing salad. I make this right after my grocery trip instead of waiting a few days. This prevents the greens from wilting and wasting away in the fridge.
- Don’t over-process the broccoli and kale; otherwise, it will be soggy and not very tasty. Depending on your food processor, 3-4 pulses may be enough
- Add the dressing just before serving, so it’s nice and crunchy
- Place leftovers in an airtight container in the refrigerator for 2-3 days.
Healthy Ingredient Swaps From Desi~licious RD
What I love about this easy salad recipe is that you can change it up by swapping ingredients to suit your needs. You end up with new creations every time. Here are some healthy swaps you can try:
- Replace kale for other greens you love: spinach, lettuce, arugula all work well. Plus, with some of these, you may not even need to use your food processor.
- Swap sunflower seeds with other seeds or nuts: pumpkin, hemp, almonds, walnuts and pistachios. The options are endless.
- Instead of pomegranate, opt for budget-friendlier options such as apples, oranges, pears and berries.
More Desi~licious Salads You Might Like:
I’d love to hear from you! What’s your favourite way to enjoy salad? Have you tried my easy salad recipe before?
If you do try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
Hungry for more?
Subscribe to my newsletter for free recipes, nutrition tips and all the latest updates.
Get the Recipe:
15-Minute Easy Salad Recipe
Ingredients
- 3 (3) carrots, small, washed, peeled
- 8 (8) kale leaves, large, washed and dried, leaves only
- 2 cups (180 g) broccoli, medium, washed and dried
- 1 (1) pomegranate, deseeded
- 1 (1) lemon, juice, fresh
- 1 (1) garlic, clove, medium, crushed
- ¼ cup (60 ml) olive oil, extra virgin
- ½ tbsp (½ tbsp) mustard
- ¼ cup (60 ml) sunflower seeds, unsalted, as topping
Equipment
Instructions
- Begin by gathering all the ingredients. Set up the food processor to "grate" function and grate the carrots. Empty into a large bowl and set aside.
- Next, use the blade of the processor to chop the kale and broccoli. Use the pulse function to process the vegetables. Three to four pulses should be enough. Transfer to the bowl with the carrots.
- In a medium mason jar, add the dressing ingredients. Place the lid and shake well.
- Add the pomegranate seeds and mix all the salad ingredients. Pour the dressing and mix well. Finish by sprinkling the seeds and serve.
Notes
- Before pulsing/processing the vegetables, make sure they are thoroughly washed and dried. You don’t want a soggy salad.
- Opt for fresh vegetables if you’re after a crunchy and refreshing salad. I make this right after my grocery trip instead of waiting a few days. This prevents the greens from wilting and wasting away in the fridge.
- Don’t over-process the broccoli and kale; otherwise, it will be soggy and not very tasty. Depending on your food processor, 3-4 pulses may be enough
- Add the dressing just before serving, so it’s nice and crunchy
- Place leftovers in an airtight container in the refrigerator for 2-3 days
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
FIX MEAL PLANNING OVERWHELM
- Done-for-you meal plans that will end your cooking wars!
- A selection of mouthwatering eco-friendly and plant-focused whole food recipes, complete with grocery lists.
- Food shopping and meal prep tips to make the most of your time in the kitchen and take the guesswork out of what to eat and how to prepare it!
