Black cabbage, pomegranate and green apple salad
Preparation time: Less than 30 Minuti
Nutritional information: 267 kcal / per serving
Course: Side dish
Seasonal dish: Winter
Enviromental Impact: Very low (0.107kg CO2 eq)
An environmentally friendly dish that mixes vitamins and minerals thanks to the combination of vegetables, fresh fruit and nuts.
Ingredients for 4 portions
- Black cabbage leaves 320 g
- Pomegranates 2
- Green apple 1
- Pumpkin seeds 50 g
- Shelled walnuts 50 g
- Lemon 1
- Extra virgin olive oil 2 tbsp (20 g)
- Mustard 1 tbsp
- Balsamic vinegar 1 tbsp
- Chilli powder to taste
- Salt to taste
Preparation
Wash the black cabbage leaf by leaf and gently dry.
De-rib the leaves and cut them up into strips.
Put the chopped cabbage into a very large bowl and add the seeds of both pomegranates.
Wash the apple (do not peel) and thinly slice – a mandolin may be preferred.
Add the slices of apple, the pumpkin seeds and the walnuts to the black cabbage and the pomegranate seeds and mix.
Make the vinaigrette.
Squeeze the lemon and pour the juice into a sealable container, adding chilli powder, a pinch of salt, mustard, balsamic vinegar and olive oil.
Close the container and shake until smooth.
Pour the vinaigrette onto the salad and serve.
Enviromental Impact
Very low
Details
Per serving:
0.107kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.