Yield: 2-4 servings
Skill level: Easy
Ingredients:
For dressing:
- 4 tablespoons fresh squeezed lemon juice
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 shallot, finely minced
- 1 tablespoon fresh ginger, finely minced
- Salt, to taste
For salad:
- 2 bunches Tuscan kale, stemmed and chopped
- 2 organic Honeycrisp apples, cored and chopped
- 1 medium raw beet, peeled and trimmed, very thinly sliced
- 1 large avocado, peeled, pitted and sliced
- 3/4 cup raw shelled pumpkin seeds
Directions:
- Prepare the dressing by combining all of the ingredients in a jar with a tight-fitting lid. Shake well until combined. Allow to stand for a few minutes to allow flavors to blend while preparing salad.
- Place stemmed and chopped kale in a large mixing bowl. Gently squeeze and massage the kale by hand to soften it a bit. Transfer to a large platter or shallow bowl.
- Arrange the organic honey crisp apples, beet, avocado, and shelled pumpkin seeds over the kale. Drizzle with the dressing and serve immediately.
