Live Food Recipe by Natalia Karoway-Waterhouse
www.glowingtemple.com

serves 8

For the salad:
2 bunches of parsley
1 bunch lacinato kale
1 – ¾ oz package of fresh mint leaves
1½ cups halved grape tomatoes
1 cup seeded and diced cucumber
1 cup hemp seed
½ cup diced sweet onion

For the dressing:
2/3 cup cold-pressed olive oil
½ cup lemon juice
3 cloves of garlic
2 tablespoons sweet onion
1 teaspoon Himalayan salt
1 teaspoon thyme
½ teaspoon black pepper

To make the salad, wash and dry all greens. De-stem. Finely shred the kale and place in a large bowl. Sprinkle with a little salt and massage with your hands until it begins to soften and wilt. Finely chop the parsley, either by hand or in a food processor. Add to the bowl. Chop the mint by hand and mix with parsley and kale. Toss in your remaining salad ingredients. To prepare the dressing, add all ingredients except olive oil to a blender or food processor. Blend until smooth. With the blade running, add the olive oil last, until just combined. Pour over salad and toss well. Serve chilled.