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.
