Raw Kale, Squash and Turnip Salad

2  zucchini or summer squash
1 bunch kale, chopped
2 med. Hakurei turnips, julienned
2 pearl onions, thinly sliced
1/3 cup cider vinegar
3 Tbs. dill
1 Tbs. Maple syrup
salt to taste

Slice the squash lengthwise with a peeler and place the ribbons in a bowl.

Toss with turnips, salt and let sit and wilt while preparing the kale.

Salt the chopped kale and massage for 5-10 minutes until tender.

Add the kale to the squash and turnips, then toss with remaining ingredients.

Let marinate for an hour, stirring occasionally to coat the veggies with the vinegar. Add salt before serving if needed.