Zucchini, Pomegranate and Pistachio Salad
3 medium zucchinis
1 large pomegranate
1 small bunch red radishes, quartered
½ bunch kale, well washed, leaves torn and fibrous stems removed
½ cup chopped pistachio nuts, lightly toasted
½ bunch mint leaves
Juice of a lemon
- Bring medium pot of water to a boil; season well with salt. Add in kale and cook for 2 – 3 minutes; strain well, reserving a little of the water to help puree. Transfer cooked kale to BELLA blender and puree until smooth, adding reserved water if necessary. Set aside.
- Process all 3 zucchinis through the BELLA Spiralizer on the ribbon setting. Season with lemon juice and salt to help soften.
- Toss zucchini with kale puree; tear the mint leaves and scatter over the top. Place into a serving bowl and generously scatter pomegranate, radish and pistachio over the top.