Kale and Carrot Salad

If you're looking for a light refreshing first course, look no further. Here's the inspiration recipe.

Carrot and Kale Salad

Combine sliced kale and shredded carrot. Toss with a bit of olive oil and seasoned rice vinegar, with salt and pepper to taste. Sprinkle with freshly grated Parmesan cheese.

Instead of carrots, use avocado instead!

Kale and Avocado Salad

Combine baby kale and baby spinach. Toss with a bit of olive oil and lemon juice. Add some sliced avocado and sprinkle with Parmesan.

Here's another dressing for carrot and kale salad.

Ginger, Carrot and Kale Salad

• 3 cups lightly packed kale
• 1 teaspoon olive oil
• pinch of salt
• 2 cups grated carrots
• 2 tablespoon lime juice (or white vinegar)
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 2 teaspoon grated ginger
• 1/2 teaspoon sesame oil, optional
• for topping: fried onions or shallots or roasted cashews

Roughly chop the kale and massage with the oil. Sprinkle with salt. Stir in the carrots. Combine the lime juice, soy sauce, maple syrup, and grated ginger. Pour over the salad and mix gently. Serve immediately or chill up to an hour first. Garnish with sesame oil and/or fried onions, shallots, or roasted cashews.