NUTRITION

SERVINGS

INGREDIENTS

2 cups Lacinato kale

0.5 cup Carrots

0.5 cup Radishes

1 cup Broccoli florets

2 cups Sprouted Mung beans

1 cup Sprouted Lentils

3 tbsp Hemp hearts

3 tbsp Raw pumpkin seeds

0.25 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Finely chop the Lacinato kale into thin ribbons and place them in a large mixing bowl.

• 2

  Shred the carrots, thinly slice the radishes, and cut the broccoli into very small, bite-sized florets.

• 3

  Add the prepared vegetables, sprouted mung beans, and sprouted lentils to the bowl with the kale.

• 4

  In a small glass jar, whisk together the extra virgin olive oil, fresh lemon juice, chopped parsley, sea salt, and black pepper until emulsified.

• 5

  Pour the dressing over the salad and toss gently but thoroughly to ensure all the sprouts and vegetables are evenly coated.

• 6

  Garnish the salad with hemp hearts and raw pumpkin seeds for added texture and serve immediately to ensure maximum freshness.