Black cabbage, pomegranate and green apple salad

Serves four

• Black cabbage leaves – 320 gg
• 2 pomegranates
• 1 green apple
• Pumpkin seeds – 50 g
• Shelled walnuts – 50 g
  
  For the vinaigrette:
  
• 1 lemon
• Extra virgin olive oil – 2 tbsp (20 g)
• Mustard – 1 tbsp 
• Balsamic vinegar – 1 tbsp
• Chilli powder to taste
• Salt to taste

Nutritional information
Per serving: 267 Kcal

Environmental Impact

Per serving: 
107 grams CO₂ equivalence - carbon footprint
339 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

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.

The Chef’s Advice

Pumpkin seeds should be gently washed and left to dry on a tea towel before toasting in a non-stick pan or in the oven until fragrant. 

Nutritional Advice

Nuts and seeds are an excellent source of Omega 3 fats and minerals, such as zinc and magnesium.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

Salads made up of low impact and nutritious ingredients like vegetables, fruits, whole grains, nuts and seeds, are ideal in combination with higher-impact animal proteins (meat, fish, eggs and dairy) to create tasty and sustainable meals.