HEARTY CHOPPED SALAD

Sweet pomegranate and apple pair perfectly with bitter radicchio and kale. 

Serves 4

• 2 medium red apples, cored and chopped into bite-size pieces
• 150g chopped radicchio or thinly sliced red cabbage
• 200g well-chopped kale leaves, stems removed
• 200g mixed salad leaves
• 80g very thinly sliced celery
• 85g pomegranate seeds and /or blueberries
• 20g mixed seeds
• 3 tsp chimcihurri mild
• 1 garlic clove, finely crushed
• 1 to 2 teaspoons apple cider vinegar
• 1/4 teaspoon mustard powder
• ¼ teaspoon ground ginger
• 2 tablespoons tahini
• 3 tablespoons Low-Histamine Biome
• 3 tablespoons Olive oil
• Salt
• Ground pink peppercorns

1.   In a large bowl, combine the apples, radicchio, kale, celery, pomegranate seeds, and sunflower seeds.
   
   
2.   In a separate small bowl, whisk the garlic into the vinegar until mostly dissolved. Add the mustard and ginger and chimichurri mild. Keep whisking, stirring in the tahini to make a creamy dressing, then add in the stock to create a pourable dressing. Season to taste with salt and pink pepper.
   
   
3.  Add the dressing to the salad and toss very well (the dressing can be made the day before).