Kale and Beet Salad
2 carrots, grated
2 fresh beets, peeled and grated
1 zucchini, grated
8 kale leaves, finely shredded
⅓ cup roasted pumpkin seets
¼ cup lemon juice
1 tablespoon honey
pinch of salt – to taste
1. Combine carrots, beets, zucchini and shredded kate leaves in a bowl and mix gently.
2. Place lemon juice, honey and salt in a small sealed container and shake well to combine. Pour over salad and mix through.
3. Toss roasted pepitas through just before serving.