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Pomegranate Zucchini Noodles with Persimmon Dressing

Pomegranate Zucchini Pasta

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 zucchinis (large, spiralized or julienned)
  • 1/2 cup pomegranate seeds
  • 1 handful kale (washed and roughly chopped)
  • 2 cups spinach
  • 1 cup brussel's sprout (shredded)
  • ginger persimmon dressing (see below)
  • 2 hachiya persimmons (super ripe)
  • 2 Tbsp onion (red, chopped)
  • 1/4 inch ginger (fresh, or 1/2 ginger powder)
  • 1 lime juice

Method
 

  1. Spiralize or julienne the zucchini. Toss it in with the pomegranate seeds and set aside.
  2. Roughly chop the kale, and shred the Brussels sprouts. Mix these in with the spinach and place in a large bowl.
  3. Pour the dressing on top of both mixtures (separately) and mix through. Put as much or as little dressing as you see fit for your taste
  4. Arrange the greens on a large platter, then place the zucchini pomegranate mixture on top. Serve with any extra dressing you have on the side, and enjoy!
  5. Blend all of the ingredients together in a high speed blender or a food processor until smooth.