Kale Zucchini Summer Salad

Instructions

1. Wash kale, remove and discard stems, chop leaves into bite size pieces
2. In a small mason jar add 2 tbsp of your favourite extra virgin olive oil (I am currently obsessed with the Blood Orange one from The Blue Door) and 1 tbsp of your favourite balsamic vinegar (I used the Coconut White Balsamic from The Blue Door), shake well to combine
3. Toss with kale (reverse about a tsp for final drizzle) and set aside (doing this as early as the night before works - just keep in fridge)
4. Spiralize 2 large zucchini's (I used yellow and green)
5. Thinly slice red onion
6. Add zucchini curls, onion, raisins and pumpkin seeds to your kale. Toss to coat lightly with dressing and serve - topping with your final drizzle of oil/vinegar.
7. Enjoy!!