A refreshing green salad made with baby kale, grated carrots, sliced radishes, and shredded red cabbage. So much healthy goodness in every bite!
Juice of 3 limes
Juice of 1 orange
¼ cup olive oil
½ teaspoon sea salt
Optional: 1 tbsp. maple sugar or 2 tbsp. maple syrup
5 oz. baby kale leaves
1 small carrot, finely grated
2 thinly sliced red radishes
¾ cup thinly sliced red cabbage
2 tbsp. pepitas (toasted pumpkin seeds)
1. Make the dressing. Place all ingredients in a glass jar with a lid. Shake well and set aside. Taste and adjust to taste.
2. Place the baby kale leaves in a large glass bowl. Add most of the salad dressing, reserving a couple of tablespoons for later. Massage the dressing into the kale leaves for a minute or two.
3. Add the remaining salad ingredients and remaining salad dressing. Toss and serve right away. This salad does not keep well.
Feel free to add chopped scallions or diced apple to this salad for variety!
If you have any leftover salad it can be lightly sautéed to make a warm vegetable side dish.