Updated: Mar 24
There are more ways to enjoy kombucha than just drinking it - and this recipe is just one of them!
A quick, crunchy salad that has me dreaming of spring! Fresh and zesty plus loaded with probiotics and vitamins and made with local leeks and carrots 🥕
Pineapple + Lemon + Coconut Kombucha Marinade
Use this marinade for chicken, pork, seafood or as a salad dressing
🔸6 ounces Pineapple + Lemon + Coconut Kombucha
🔸4 tablespoons Coconut Aminos
🔸1 ounce lime juice
🔸1/4 teaspoon ground ginger
🔸1-2 large carrots
🔸1 yellow bell pepper
🔸2 tablespoon thinly sliced leeks
🔸8 ounces cooked crab (or imitation crab)
🔸Basil Microgreens (optional)
Whisk together ingredients for marinade. Pour half into a shallow dish and add crab. Allow to marinate for at least 30 minutes, refrigerated.
Wash produce and pat dry. Using a vegetable peeler, create long ribbons of zucchini and carrots. Thinly slice bell pepper and leek.
Add zucchini, carrots, and pepper to a bowl and toss with 2 ounces of reserved marinade. Divide between two plates, top with marinated crab then garnish leeks and microgreens.
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