Sunshine Salad

Although July evaporated before my eyes it felt like one of the busiest months of the year so far.

I started it off with bright eyes and a bushy tail in anticipation of all the summer activities that would be packed into weekends and the extra hours before the setting sun, but am ending it spinning in circles wondering how is it August already? Where did all the time go?

Packed with anti-oxidant rich turmeric for detox, carrots to brighten your summer glow, and sunflower seeds for a little depth: this salad is a sure way to clear the daze from your eyes and re-coup so you can enjoy the last month of summer before it evaporates too!

Sunshine Salad

Ingredients

• 1 medium beet
• 1 T olive oil
• 1 T balsamic vinegar
• Salt and pepper to taste
• 1 c lentils, red or green
• 1 T olive oil
• 2 t turmeric
• 3 c kale, washed and chopped.
• 1 medium carrot, peeled and grated.
• 2 T roasted sunflower seeds
• Dressing: 2 T tahini + 1 lemon juiced + 1-2 T water + salt and pepper to taste

Combine

1. Preheat your oven to 350 degrees and line a baking sheet.
2. Wash, peel, and quarter and slice  the beet.  Toss it with balsamic, oil, salt, and pepper, then roast it for ~20 minutes until fork tender.
3. Rinse and clean the lentils then place them in a pot and cover them with water until they are an inch below the water line.  Bring to a boil over high heat for ~5 minutes, then cover and reduce to low-medium heat until cooked throughout ~20 minutes.
4. While you wait for these to cook, wash and chop some kale.  In a large mixing bowl whisk the tahini, lemon, salt and pepper.  Add 1-2 T water as needed then toss with the kale until well combined.
5. Once completely cooked, toss the lentils with oil and tumeric. Then toss the lentils, carrot, and beets with the kale.  Sprinkle with sunflower seeds and enjoy!