Kale Superfood Salad
Emerald kale tossed with goji berries, pumpkin seeds and hemp hearts--a superfood salad!
Servings: 8 servings
Ingredients
- 8 ounces kale, stems removed and discarded (see note)
- ½ cup julienned carrot pieces
- ⅓ cup goji berries
- 1 tablespoon minced shallot or red onion
- 2 tablespoons fresh squeezed lemon juice
- ½ teaspoon sea salt
- ½ teaspoon maple syrup
- ⅓ cup extra virgin olive oil
- Freshly ground black pepper
- ½ cup tamari roasted pumpkin seeds
- 2 tablespoons hemp hearts
Instructions
- Chop the kale into pieces about 1 ½ to 2 inch square. Toss with the carrots.
- In a small bowl mix the shallot with the lemon juice and let sit 10 minutes.
- Put the goji berries in a bowl with a little bit of water to moisten. Drain off the water after 5 minutes.
- Mix the salt and maple syrup into the lemon and shallot. Slowly drizzle the olive oil into the mix to make vinaigrette.
- Pour the vinaigrette over the kale. Using clean hands, massage the kale with the vinaigrette—for 2 to 3 minutes.
- Toss in the goji berries, pumpkin seeds and hemp hearts.
Notes
- Kale can be Lacinato or curly kale. I used a pre-washed and pre-cut mixture of kale, which saved me those prep steps.
- Soaking in lemon juice mellows the pungent raw bite of the shallot or onion.
Nutrition
Serving: 3g