This recipe and more are included in May’s EpicLuv Recipe Book! Download it for free here.
1 Naval Orange (medium)
2 tbsps Extra Virgin Olive Oil
2 tbsps Lemon Juice
1 tbsp Dijon Mustard
8 cups Kale Leaves (finely chopped)
1 Carrot (small, peeled and finely grated)
1/3 cup Walnuts (chopped)