Well, in true form I forgot (once again) to take photos of all of the Easter food when it hit the table. I did take some photos as I was going along on IG and did a few Stories, but as for “professionally” staged and delicious looking photos…I’m sorry to say there aren’t any. So bear with me on my next few blog posts as I present to you pictures of leftovers so that I can at least get the recipes we love to you and you have an idea of what they look like. The leftover photos don’t do them justice of course, but I can promise you that I never share anything with you that I don’t absolutely love.
Pomegranate Crunch Salad
1 Package of Brussels Sprouts, bottoms trimmed, peeled, and sliced (About 2 Cups)
1 1/2 Cups of Red Cabbage, thinly sliced then cut in half
1/2 Cup of Parsley, chopped
1/2 Cup of Green Onion, chopped
1 Large Honey Crisp or Gala Apple, cored and cubed
1/2 Cup of Pomegranate Seeds
(For The Dressing)
1 Avocado
Zest of 1 Large Lemon
Juice of 1 Large Lemon
1/4 Cup of Olive Oil Mayo
1/2 Cup of Fresh Parsley
1 Small Knob of Fresh Ginger
2 Tablespoons of Apple Cider Vinegar
2 Tablespoons of Raw Honey
A Few Grinds of Pepper
Pinch of Sea Salt
Toss all of the salad ingredients together and chill while making the dressing. In a blender or NutriBullet, add all of the dressing ingredients and blend until smooth. Toss the salad with the dressing and let chill for 1 hour before serving.
