You’ll never guess this salad is chocked full of nutrients. We’re in LOVE with it over at Cornerstone Naturopathic – and we can’t wait to share it with you!
8 cups kale (baby kale chopped or regular kale sliced in thin jullienne strips)
1 large carrot (organic is best), peeled and coarsely grated
1 shallot, peeled and minced
1/4 cup shelled pumpkin seeds
1/4 cup lemon juice
1 tsp sesame oil
2 tbsps Braggs Soy Sauce or tamari
1/4 cup olive oil
1 tsp maple syrup or honey
Salt and pepper
Combine kale, carrot and shallot (use onion if you don’t have shallots) in a large bowl. Sprinkle in the pumpkin seeds.
Put dressing ingredients in a jar and shake till well combined, pour over salad. Toss salad well.
Add salt and pepper to taste.
This salad tastes better if allowed to rest for a few hours in the fridge.
Makes 4 generous servings.
Huge thanks to Theresa Rollet-McWilliams for the recipe!
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