Recipe: Harvest Kale Salad

Looking for some clean eating before holiday indulgence moves into full swing? Leave it to the folks at M Café de Chaya to create a hearty, yet healthy salad. If you like, add beans or a hard-boiled egg to get in some protein.

Harvest Kale Salad
4 Servings

6 ounces kale, large stems removed
6 ounces carrots, peeled and julienned
1 1/2 tablespoons green onion, julienned, both green and white parts
1?4 cup Granny Smith apple, sliced thinly
1 1/2 tablespoons Italian parsley, chopped
3 tablespoons dried cranberries
1?4 cup pumpkin seeds
1 1/2 tablespoons golden organic flaxseed
1/8 teaspoon sea salt
Lemon-flaxseed dressing

Lemon-Flaxseed Dressing
Makes 1.5 cups

1 1?4 cups lemon juice
1 large clove garlic, minced
1 tablespoon honey or maple syrup
1?4 teaspoon sea salt
1/8 teaspoon ground black pepper
1?4 teaspoon crushed red chili flakes
3 1/2 teaspoons golden organic flax meal
1 tablespoon extra-virgin olive oil
2 tablespoons flaxseed oil

Combine all of the dressing ingredients besides the olive oil and the flaxseed oil into a blender or food processor and blend until combined.

With the blender running, slowly add the oils and blend until emulsified. Set dressing aside.

In a large bowl combine the kale, carrots, green onions, apple, parsley, cranberries, pumpkin seeds, flaxseed, and sea salt. Toss with dressing to taste.