Kale, Broccoli and Pumpkin Seeds

• 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