2 bunches kale
1 bunch spring onions, sliced
2 cloves garlic, minced
1 bunch lemon basil
20 pieces sundried tomato, sliced
1-2 bunches turnip, shaved (ice Shock)
7oz Silver Oyster Mushrooms
2 cup balsamic vinegar
1 ea Orange, segmented and squeezed
1 ea Lemon, segmented and squeezed
2 cups Olive Oil
- Shave kale. Add to large mixing bowl
- Mix citrus, balsamic, kale, garlic
- Reserve in fridge for at least 6 hrs to ensure the kale breaks down
- Remove from fridge and mix rest of ingredients
- Serve