Citrus and raw kale go hand in hand - not only does the citrus help temper any bitterness from the kale, the acid helps to break down the fibers so it is easier to digest in its raw state. Eating kale raw will maximize its health benefits, since none of the nutrients will be lost through cooking.
Prep time: 20 minutes
1 bunch of dino kale, de-ribbed and cut into ½ inch chiffonade
1 bunch of beet greens (leaves only) cut into ½ inch chiffonade
6 baby rainbow carrots, cut into ¼ inch bias rounds
2 apples, diced into small pieces
½ cup dried cranberries
½ cup toasted pumpkin seeds
the juice and zest of 3 lemons
the juice and zest of 1 orange
½ inch piece of ginger, grated
2 ounces olive oil
Juice and zest the lemons and orange and reserve the fruit to rub on the apples after cutting to prevent browning.
Combine the lemon and orange juice with zest, grated ginger, salt, pepper and olive oil - whisk.
In a large mixing bowl combine kale, beet greens, carrots, apples, dried cranberries and roasted pumpkin seeds.
Toss with dressing and garnish with more pumpkin seeds and cranberries. Serves 4 - 6