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Raw Kale Salad with Root Vegetables

Yields1 Serving

 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
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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.

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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.

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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.

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4. Make the dressing by whisking together olive oil, lemon juice and lemon zest into a bowl. Season with salt and pepper if desired.

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5. Stir in the carrots, rutabaga, turnip and green onions into the kale mixture. Toss in with the dressing and garnish with pecans.

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6. Serve and enjoy!