From the April/May 2015 issue
Serves 4


For the salad:

  • 4 cups finely chopped kale
  • 2 cups finely chopped broccoli florets
  • 2 medium carrots, peeled and shredded
  • 2 medium celery stalks, peeled and finely chopped
  • 1/4 cup dried currants

For the dressing:

  • 1/4 cup fresh lemon juice
  • 2 TBSP tahini (sesame seed butter) or cashew butter
  • 2–3 TBSP maple syrup or honey
  • 2 TBSP extra virgin olive oil
  • 1 TBSP finely grated fresh ginger
  • 2 garlic cloves, minced or finely grated
  • 1 tsp finely grated lemon zest

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