INGREDIENTS
| 3 | cups finely chopped kale (stems removed and discarded) |
| 1 | cup broccoli florets, finely chopped |
| 2 | medium carrots, peeled and shredded |
| 1/2 | cup chopped bell pepper |
| 1/2 | cup thinly sliced scallions |
| 1/4 | cup finely chopped parsley |
| 2 to 3 | pitted Medjool dates, chopped |
| 2 to 3 | tablespoons fresh lemon juice |
| 1 | tablespoon extra-virgin olive oil |
| 1 | tablespoon Grade B maple syrup or honey |
| 1 | tablespoon finely grated ginger root |
| 1 | tablespoon finely grated ginger root |
| Sea salt, to taste | |
| Sea salt, to taste |
INSTRUCTIONS
| 1. | In a large mixing bowl, combine the kale, broccoli, carrots, bell pepper, scallions, parsley, sunflower seeds, sesame seeds, and dates. |
| 2. | In a small bowl, whisk together the lemon juice, olive oil, maple syrup, and ginger to combine. Pour the dressing over the salad and toss to coat. Season to taste with salt. Let salad stand at room temperature for at least 15 minutes before serving. |
