- 2 cups chiffonade lacinnato kale
- 1 1/2 cups small broccoli florettes
- 1/3 cup finely diced red onion
- 1/3 cup pumpkin seeds, soaked & dehydrated
Dressing:
- 1/2 cup pumpkin seeds, soaked & dehydrated
- 1 clove garlic
- 1/2 tsp ground cumin
- 1 pinch cayenne
- 1/4 cup water
- 2 tbsp raw pumpkin seed oil
- 2 tbsp fresh lemon juice (optional)
- 1 tsp Bragg's Liquid Aminos
In a bowl, combine the kale, broccoli, onion and 1/3 cup pumpkin seeds. In a blender, combine the remaining ingredients. Blend well and season to taste. Toss the dressing and the salad mixture. Allow to marinate for at least 30 minutes before serving.
Source: Healthful Cuisine, Anna Maria Clement, Ph.D., N.M.D. & Chef Kelly Serbonich
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