Lemony Kale Salad

Equipment:

Cutting Board & Sharp Knife
Small bowl
Large Mixing Bowl with Lid
Tongs

Ingredients:

1 Bunch Organic Kale (about 1 pound), washed, drained & thick stem removed
1/3 Cup Red Cabbage, finely shredded
1 TBSP Shelled Sunflower Seeds (roasted and salted or unsalted)
1/4 Cup Lemon Juice
1 TBSP Extra Virgin Olive Oil
1/4 tsp Sea Salt
1/8 tsp Granulated Garlic
1/8 tsp Onion Powder
1/8 tsp Black Pepper
Optional: Add 1/4 Cup Craisins, 1 TBSP Crushed Roasted Walnuts

Process:

1. Massage kale leaves until they turn bright green (this breaks down the plant fibers & makes them less tough – this step can make your hands tired but keep going!)
2. Once massaged, add kale, cabbage & sunflower seeds to bowl
3. In small bowl, add lemon juice through black pepper & combine thoroughly
4. Add dressing to kale salad, coat thoroughly
5. Add craisins or other nuts if desired & season with lemon juice & sea salt to taste
6. Store in covered container in refrigerator up to 5 days
   
   Serves 6-8