Kale Salad with Hakurei Turnips, Silver Oyster Mushrooms & Spring Onions

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

  1. Shave kale. Add to large mixing bowl
  2. Mix citrus, balsamic, kale, garlic
  3. Reserve in fridge for at least 6 hrs to ensure the kale breaks down
  4. Remove from fridge and mix rest of ingredients
  5. Serve