Raw kale salad with carrots, beets, and glazed almonds

Serves 3-4

• 1 large bunch kale, torn into bite sized pieces 

• 2 medium carrots, grated

• 1 medium beet, grated

• 1/2 cup whole almonds

• 2 tbs. olive oil

• 2 tbs. fresh squeezed lemon juice

• 2 tbs. maple syrup

• 1 tbs. butter

• salt and pepper

Place the kale in a large bowl, and sprinkle with 1/2 tsp. salt. 

Combine the oil, lemon juice, and 1 tbs. of the maple syrup in a small bowl. Pour the dressing over the kale and massage with your hands for about 4 minutes, until kale becomes tender. You can also use a potato masher or sturdy glass jar to pound the kale instead of massaging it. 

Add the grated carrots and beets and toss to combine. Season with more salt, if desired, and pepper to taste.

Heat the remaining maple syrup and the butter in a small sauce pan. When melted, add the nuts and a few pinches salt and pepper. 

Cook, stirring constantly until the nuts are glazed and the pan is dry, about 3-4 minutes. 

Place on a plate or piece of wax paper and allow to cool completely. Top the salad with the glazed nuts. 

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