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
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.