Lunch

Raw Kale salad with Root Vegetables

 

Lacinato Kale works best in this

2  12 oz bunches of Kale,stems removed,leaves cut into thin strips 

2 tbs. olive oil

1 tbs. apple cider vinegar

1 1/2 tsp salt divided

1 cup pure maple syrup

1 medium turnip peeled and grated (1 cup)

1 medium carrot grated (1/2 cup)

1 medium carrot grated (1/2 cup)

2 green onions, cut thin

Dressing

2 tbs. lemon juice

1 tbs. grated lemon zest

1 tbs. olive oil

1 tbs. low-sodium soy sauce

2 tsp. agave nectar

 

1.To make salad: Place Kale in Large bowl, pour olive oil, vinegar, and 1 tsp. salt over top. Gently massage mixture into kale by hand until Kale starts to wilt (2 to 3 minutes).

Let rest 30 minutes.

2.Preheat oven to 375 . Line baking sheet with parchment paper.Toss together pecans, maple syrup, canola oil, remaining 1/2 tsp salt and cayenne in medium bowl. Spread nut mixture in single layer on prepared baking sheet; bake 8 to 10 minutes or untill pecans are brown and fragrant, stirring frequently. Cool in pan.

3. To make dressing: Whisk together lemon juice, lemon zest, oil, soy sauce, and agave nextar in bowl. Season with salt and pepper.

4. Stir turnip; rutabega, carrot and green onions in kale mixture. Toss with dressing and garnish with pecans.

serves 4