Ingredients

• 1 Bunch of Lacinto Kale
• 1/2 Lemon, Juiced
• 1 1/2 TBS of Olive Oil
• 1 TSP of Honey
• dash of salt and pepper
• 1 or 2 Shredded or Juliened Carrots
• 2 to 3 Shredded Broccoli Stalks or Brussel Sprouts
• 1/4 Cup of Toasted Pumpkin Seeds

Salad Preparation

1. Strip the kale from the stalks so you are left with only the leaves. Clean under cold water.
2. Dry the kale and place in a large bowl.
3. Clean the carrots and broccoli stalks and cut into smaller pieces
4. Using a mandoline, shred the carrots and broccoli stalks. Set aside
5. Toast the pumpkin seeds in a skillet on medium heat for 4 minutes. Set aside

Dressing

1. In a small bowl, pour the olive oil and honey.
2. Squeeze the half of lemon into the mixture.
3. Stir intensely to combine.

Assembly

1. Pour the dressing over the bowl of kale and massage it in for 1-2 minutes. While doing this, rip the kale into bite sized pieces.
2. Top with shredded carrots, broccoli stalks, shredded brussel sprouts and pumpkin seeds