30 Min

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Sunchoke Salad

Sunchokes, despite being starchy, are a high source of fiber and in particular inulin, which makes us feel full after eating. What is great about sunchokes is that they can be eaten raw, they have an edible peel and have the crunchy appeal of fresh water chestnuts.

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Cook Time

30 Minutes

Serves

4

Directions

Step 1

Wash the sunchokes thoroughly and thinly slice them.

Step 2

In a medium sized bowl, combine with fresh pomegranate seeds, salt, chile powder, and lime juice toss until coated through.

Step 3

Spread them in a thin layer on four serving plates.

Step 4

Top them with a mound of microgreens.

Step 5

Sprinkle a little salt and olive oil, if desired.

Ingredients

1 pound sunchokes

1/2 cup fresh pomegranate seeds

1 teaspoon salt

1/2 teaspoon red chile powder

Juice of 2 limes

2 cups loose microgreens

Drizzle of olive oil (optional)

Step 1

Wash the sunchokes thoroughly and thinly slice them.

Step 2

In a medium sized bowl, combine with fresh pomegranate seeds, salt, chile powder, and lime juice toss until coated through.

Step 3

Spread them in a thin layer on four serving plates.

Step 4

Top them with a mound of microgreens.

Step 5

Sprinkle a little salt and olive oil, if desired.

1 pound sunchokes

1/2 cup fresh pomegranate seeds

1 teaspoon salt

1/2 teaspoon red chile powder

Juice of 2 limes

2 cups loose microgreens

Drizzle of olive oil (optional)

Notes & Variations

Tags:

30 Min

Tags:

30 Min

Sprinkle pomegranate seeds on everything!

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