Taylor Mae Dean

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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.