Tangy Kale Butternut Salad with Pickled Mango, Berries and Hemp Seeds

 

Tangy Kale Butternut Salad with

Pickled Mango, Berries and Hemp Seeds

Ingredients:

3 Tbsp Bragg liquid aminos

Zest of 2 lemons, cone #1

1/3 C lemon juice

1/3 C good quality olive oil

1/2 Tbsp maple syrup

1 C roughly chopped dried mango

1/3 C chopped red onion cone #2

1/3 C dried goji berries, cranberries, or golden berries

10-12 cups kale (1 large bunch) roughly chopped into ½-inch ribbons (chiffnode ) or torn into little pieces, middle vein and stem removed, firmly packed

2 cups raw butternut squash cone #2

1/4 wedge of small red cabbage, Cone  #4

2 tablespoons hemp seeds

Whisk together the Bragg liquid aminos, lemon zest, lemon juice, olive oil, and maple syrup in a medium bowl. Add the mango, onions, and goji berries and let marinate while preparing the other ingredients, at least 15-30 minutes, but the longer the better. Add the kale, butternut squash, red cabbage and the hemp seeds. Mix the salad by hand, massaging the vinaigrette into the kale. The acid in the vinaigrette helps to break down the fibrous kale, making it tender and enhancing its flavor. This salad can be served immediately, but we think it is best refrigerated for a couple hours.

 

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