Raw Kale, Squash and Turnip Salad

Materials:

• 2 medium zucchini or summer squash
• 1 bunch kale, chopped
• 2 medium Harukei turnips, julienned
• 2 pearl onions, thinly sliced
• 1/3 c. cider vinegar
• 3 Tbsp. dill, chopped
• 1 Tbsp. Maple syrup
• salt

Methods:

1. Slice the squash lengthwise with a peeler and place the ribbons in a bowl. 
2. Toss the turnips, salt and let sit and wilt while preparing the kale. 
3. Salt the chopped kale and massage for 5-10 minutes until tender.
4. Add to the kale and toss with remaining ingredients. 
5. Let marinade for an hour, stirring occasionally to coat the veggies with the vinegar. 
6. Add salt before serving if needed.