Kale Salad with Currants and Sunflower Seeds (V+GF)

One of my all time favorite ways to prepare kale in a salad. This salad is slightly sweet, crunchy, it has some lovely textures, and is a great way to use kale and eat more kale.

Prep time 12 min

Additional time for marinating (up to 2 hours)

Makes 10-12 servings.

Ingredients for Salad

• 5 ½ cups finely chopped kale

• 1 cup grated carrot

• ¼ cup sunflower seeds

• ½ cup currants (can sub raisins)

•  zest from 2 lemons

Dressing

• 4 1/2 tablespoons safflower oil

• 3 tablespoons lemon zest

• ½ tablespoon raw honey

• ½ tsp salt

• 2 tablespoons orange juice

Method

1.) Wash and de-stem kale. Chop kale extremely fine.  Add all ingredients into a large bowl.

2.)To make dressing add all ingredients into a measuring cup and mix well. Add to the finely chopped kale, currants, carrot, sunflower seeds, and lemon zest. Mix to combine.

3.) Let kale and ingredients marinate in a refrigerator for at least 2 hours. The kale will soften in the dressing.

Enjoy.