Julienned-Carrot and Kale Salad

marthstewert.com
serves 4
Ingredients

• 1 pound carrots, peeled and thinly julienned
• 2 cups thinly sliced lacinato kale (2 ounces)
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1 1/2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 tablespoons hempseeds

Preparation
​Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.
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