Kale Salad

For the dressing:

1½ lemons, juiced

¼ cup extra virgin olive oil

1 tbsp pure maple syrup

1/2 tsp Arawak Farm Dry Rub & Spice Blend No. 2

freshly ground black pepper

For the salad:

2 bunches curly kale, remove stem and finely chopped

½ cup dehydrated cranberries, dehydrated blueberries or raisins (your choice)

½ cup roasted chopped nuts (walnuts, almonds or pecans)

1 large bell pepper, chopped

small red onions, thinly sliced

INSTRUCTIONS

1. Whisk together dressing ingredients and set aside.

2. Place chopped kale in a large bowl. Pour dressing on top and massage, dressing into leaves for a couple of minutes (using your hands) until kale is broken down.

3. Add dehydrated fruit, chopped nuts, peppers and red onion. Toss until well mixed.

NOTE: Add 1 ½ cups cooked red quinoa (as directed) cooled. Red quinoa is high in fiber, vitamins, minerals, and antioxidants, it’s also an excellent source of protein and naturally gluten-free. 

Serves 4-6