Lemony Raw Kale Salad with Egg

By miss5elements

Ingredients

• 1 t finely grated lemon zest
• 3 T lemon juice
• 1/4 c olive oil
• 1/2 lb. kale, stemmed & chopped
• 2 lbs. roasted butternut squash, 1/2" thick slices
• 4 hard-boiled eggs
• 6 t sunflower seeds
• Salt & pepper, to taste

Preparation

Step 1

1. In a small bowl, combine lemon zest, lemon juice & olive oil.
2. Season w/salt & pepper
3. In a large bowl, rub kale w/ 3T of dressing.
4. Let sit 5 min to soften.
5. On each of 4 plates, arrange 5 slices of squash & spoon over remaining dressing.
6. Divide kale among plates.
7. Top each with a chopped egg & 1.5t sunflower seeds.