Moroccan Kale Salad

A fusion of exotic favorites make for a flavorful way to enjoy fresh vegetables.

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Ingredients

1. 1 bunch kale (7 oz / 200 g), coarsely cut or torn
2. 2 Tbsp. / 28 ml olive oil
3. ¼ tsp. / 1½ g salt
4. Juice of 1 medium orange (yield: ⅓ cup / 80 ml)
5. 1 tsp. / 2 g ground sweet paprika
6. 1 tsp. / 3 g ground sumac
7. 1 medium white radish, sliced or grated
8. ¼ cup / 35 g dried cranberries
9. ¼ cup / 25 g pine nuts
10. 2 Tbsp. / 15 g hemp seeds

Directions

1. In a medium bowl, combine kale with the olive oil and salt until well-coated. Set aside to allow leaves to wilt for at least 1 minute.
2. In a small bowl, whisk orange juice with paprika and sumac. Add the mixture to the kale and blend until well combined.
3. Add the radish, cranberries, pine nuts, and hemp seed.
4. Let stand 10 minutes before serving.

Serving size:2 cups / 125 g

Exchanges per Serving: ½ Protein, 1 Fat, 2 Veg

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