1
Preheat the oven to 400°F
2
In a food processor, combine the olives, lemon zest and miso. Blend into a paste and transfer to a baking sheet, smoothing out into a single layer. Bake for 30-40 minutes, until dehydrated.
3
Spread the pumpkin seeds out on a second baking sheet and toast for 4-5 minutes, watching carefully to avoid burning.
4
Transfer the dehydrated olives and pumpkin seeds to a mixing bowl and toss with the hemp seeds.
5
In a blender, purée the avocado dressing ingredients until smooth, adding more water if necessary to reach your desired consistency.
6
Rinse out the blender and add all of the pumpkin dressing ingredients. Purée until smooth and adjust the seasoning to taste.
7
In a large bowl, toss together the kale, spring mix, basil, cilantro, mint, olive crumble and dressings.