Balanced and Nutritious Diet Salad

Wash the leafy green vegetables thoroughly with plenty of cold water and completely remove the excess water with the help of a salad spinner. Place the vegetables into a large serving bowl by tearing them with your hands or roughly chopping them with a ceramic knife.

Shred the red cabbage into thin strips and slice the cucumber. Combine the prepared vegetables with the greens inside the bowl.

To provide a protein balance, add 0.5 cup of previously boiled lentils or chickpeas to the salad.

In a small glass jar or bowl, combine the extra virgin olive oil, balsamic vinegar, lemon juice, and pomegranate molasses with sumac. Add freshly ground coriander seeds, salt, and black pepper to add depth to the mixture, and whisk until all ingredients are well combined.

Drizzle the prepared dressing over the salad just before serving. It is important to wait until the moment of serving so that the dressing does not ruin the texture of the leaves.