Kale Salad with Carrot and Ginger Dressing

Carrot and Ginger Dressing

• 5 oz carrots, in pieces (1 in.)
• 1 in. ginger, peeled
• 1 ½ oz scallions, white parts only (approx. 5 scallions)
• 6 oz grapeseed oil
• 4 oz rice vinegar
• 2 tbsp soy sauce
• 1 pinch sugar
• salt, to taste

Kale Salad

• 4 oz lacinato kale, center rib removed, thinly sliced, divided
• 1 oz lemon juice
• 6 oz rainbow carrots, peeled in ribbons
• sunflower seeds, to garnish