2 12oz bunches of kale cut into thin strips, with the stems removed
2 tbs olive oil
1 cup of whole pecans
1 tbs apple cider vinegar
1 1/2 tsp salt, divided
1/4 cup of raw honey
2 tbs olive oil
1/4 tsp cayenne pepper
1 medium turnip, peeled and grated
1/2 medium rutabaga, peeled and grated
2 green onions cut diagonally into thin strips
1 medium, grated carrot
1
1. Make the salad by placing the kale into a bowl and pouring vinegar, olive oil and 1 tsp of salt over the top. Gently massage this mixture into the kale for about 2-3 minutes, or until the kale starts to wilt.
3
2. Preheat the oven to 375f/190c. Line the baking sheet with parchment paper. Toss the raw honey, pecans, olive oil and the sea salt with the cayenne together in a bowl.
5
3. Spread the nut mixture in a single layer onto a prepared baking sheet. Bake this for 8-10 minutes until the pecans are browned. Stir frequently and leave to cool in a pan.
7
4. Make the dressing by whisking together olive oil, lemon juice and lemon zest into a bowl. Season with salt and pepper if desired.
9
5. Stir in the carrots, rutabaga, turnip and green onions into the kale mixture. Toss in with the dressing and garnish with pecans.
2 12oz bunches of kale cut into thin strips, with the stems removed
2 tbs olive oil
1 cup of whole pecans
1 tbs apple cider vinegar
1 1/2 tsp salt, divided
1/4 cup of raw honey
2 tbs olive oil
1/4 tsp cayenne pepper
1 medium turnip, peeled and grated
1/2 medium rutabaga, peeled and grated
2 green onions cut diagonally into thin strips
1 medium, grated carrot
Directions
1
1. Make the salad by placing the kale into a bowl and pouring vinegar, olive oil and 1 tsp of salt over the top. Gently massage this mixture into the kale for about 2-3 minutes, or until the kale starts to wilt.
3
2. Preheat the oven to 375f/190c. Line the baking sheet with parchment paper. Toss the raw honey, pecans, olive oil and the sea salt with the cayenne together in a bowl.
5
3. Spread the nut mixture in a single layer onto a prepared baking sheet. Bake this for 8-10 minutes until the pecans are browned. Stir frequently and leave to cool in a pan.
7
4. Make the dressing by whisking together olive oil, lemon juice and lemon zest into a bowl. Season with salt and pepper if desired.
9
5. Stir in the carrots, rutabaga, turnip and green onions into the kale mixture. Toss in with the dressing and garnish with pecans.
