Crispy kale, tart pomegranates and mung beans dressed in olive oil, vinegar and lemon juice; Kale Pomegranate Mung Bean Salad.
Tremble in anticipation as your loins quiver. And, spoil yourself.
This dish will overthrow any belief that vegan food can’t be super nourishing.
- When you fancy a light hearty salad that’ll enliven you
- When you’re rushed for time and quick nurturing salad that’ll enhance your main dish
- When you’ve got a finger food buffet and need an easy salad that’ll have your guests salivating
Kale Pomegranate Mung Bean Salad was inspired by Jana, a fellow volunteer at Calme Garden, Lagonissi who used the garden’s organically grown ingredients to create this wonderful salad full of abundance. For more information and to participate in a permacultural and cultural experience, much as I did last year, check out Calme Garden here. You can also find its music to listen too here. For me it was a great experience and one which I enjoyed picking almonds, pomegranates and growing our own kale.
This Salad is vegan and raw.
What equipment to use
For this recipe, I suggest:
There isn’t any for this one.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 100g mung beans
- 1 pomegranate
- 5 strips of kale
- 4tbs olive oil
- 2tbs cider vinegar
- ½ lemon juice
- Few sprigs of coriander
- Few sprigs of dill
- Season to taste
- Leave the mung beans to soak in filtered water for at least 24 hours. Cover with a cloth. Drain and add fresh water and leave to soak for a further 24 hours. Transfer the beans to a colander over a bowl and re-cover with cloth for 24 hours. Soak again in water for a few hours before air drying. The mung beans should sprout. Leave to sprout for a further day.
- Remove the kale leaves from the stem and place into a large mixing bowl with the pomegranate seeds. Toss in the sprouted mung beans, and chopped coriander and dills.
- Pour in the oil, vinegar and lemon juice. Season to taste.
- Serve at room temperature.