Jerusalem Artichoke & Kale Salad with Lemony Dressing

This salad recipes makes the most of winter’s harvest – not to mention the perfect make-ahead-dish for easy supper solutions. The hero ingredient in this dish is the Jerusalem Artichoke – which are a great source of prebiotic fibre, inulin, that feeds the bacteria living in our gut. Jerusalem Artichokes can be eaten cooked or raw – leave the skin on for an extra fibre boost!
With new studies emerging on the links between gut health and mood, I’m tackling the winter blues by taking care of my gut by including more prebiotic and probiotics in my diet.

INGREDIENTS 

• 5-6 Small Jerusalem Artichokes, scrubbed
• 1 Pear, thinly sliced
• Zest of 1 Lemon
• Juice of 1 Lemon
• 3 Tbsp Hemp Oil (or Olive Oil)
• Pinch Sea Salt
• ½ c. Chopped Mixed Herbs (Parsley, Dill, Mint, Coriander etc)
• 2 c. Chopped, stemmed Kale
• 2 Radishes, thinly sliced
• ¼ c.Chopped Walnuts (lightly toasted in a saute pan over medium heat)
• 2 Tbsp Hemp Seeds

RECIPE 

1. Using a sharp knife or mandolin, thinly slice the Jerusalem artichokes, transferring them to a medium sized bowl. Add the thinly sliced pear to the bowl.

2. Zest one lemon, squeeze lemon juice and drizzle 2 Tbsp oil over the Jerusalem artichokes & pears, tossing to combine. Add chopped herbs and set aside.

3. In a large bowl, gently massage kale with 1 Tbsp oil and sea salt. Add Jerusalem artichoke mixture to kale, tossing to combine.

4. Top with thinly sliced radishes, walnuts and hemp seeds.

Enjoy!