A vibrant Christmas salad perfect for any festive meal – served in the form of a wreath for a decorative touch. Massage the nutrient-rich kale to soften it, then sprinkle with baby leaves, finely sliced radish, shredded chicken breast, crumbled goat cheese, pomegranate seeds, and a warm finish of Keto Hana Cinnamon Granola. Drizzle with pomegranate and orange dressing for a festive flavor.
Serves 2-4 people
material:
For salad:
50g kale (purple) 1/2 tsp lemon juice 1/8 tsp fine salt 1/2 tbsp olive oil 40g pea shoots and baby leaves 60g shredded radish 80g cooked chicken breast (from the bag), cut into strips Pomegranate 30g seeds 30g crushed goat cheese 25g cinnamon granola
About dressing:
3 tablespoons olive oil 5 tablespoons pomegranate juice 3 tablespoons apple cider vinegar 1 1/2 tablespoons keto syrup 1/4 teaspoon orange zest 1/4 teaspoon fine salt 1/16 teaspoon ground black pepper
How to make Christmas salad
Separate the kale from the tough stalks and weigh out 50g. Massage the kale with olive oil, salt, and lemon juice to soften it and soften it slightly. This makes it easier to digest. Finely slice the radish, slice the chicken, and crumble the goat cheese. Add dressing ingredients to a jar and mix well. Pour dressing into a small bowl in the center of a large plate. Assemble the salad into a wreath shape, starting with the softened kale and scattering with the pea shoots and baby leaves, then add the radish slices, chicken slices, crumbled goat cheese, and pomegranate seeds. Then sprinkle with Ketohana Cinnamon Granola. Drizzle with dressing and serve immediately.
