Inspired by CookieandKate.com

½ cup extra-virgin olive oil

½ cup lemon juice (about 2 lemons)

¼ cup packed fresh Veggie Box mint leaves (about half of a ⅔ or ¾-ounce package)

3 tablespoons honey or maple syrup

1 tablespoon Dijon mustard

2 cloves garlic, roughly chopped

¼ teaspoon fine sea salt

10 twists of freshly ground black pepper

3 tablespoons honey or maple syrup 1 tablespoon Dijon mustard 2 cloves garlic, roughly chopped 10 twists of freshly ground black pepper

In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary.



This dressing will keep well, covered and refrigerated, for up to 1 week.



Wash, dry, massage and rough chop your kale. Dress with your preferred amount of dressing. Add additional Veggie Box produce that you'd like, such as chopped cucumbers or radishes, or thinly sliced asparagus!