For the salad

2 cups kale

1 raw beet, spiralised

1 carrot, spiralised

1 cucumber, spiralised

½ cup deseeded pomegranates

For the dressing

4 tbsp olive oil

¼ cup lemon juice (or more)

1½ tbsp fresh ginger, peeled and grated

pinch of turmeric

1 tsp dijon mustard

1 tbsp orange juice

¼ tsp pink Himalayan salt

To make

1) Finely chop the kale. Using a hand held spiraliser, spiralise all the remaining vegetables. Mix them together in a large bowl.

2) In a small bowl, whisk together all the ingredients for the dressing and drizzle over top of the salad or place in a jar and use as needed.