1 bunch of kale, any kind (green, red, dinosaur/lacinato)
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon Shoyu, Tamari, Braggs Amino Acids (or soy sauce)
2 tablespoons sesame seeds, toasted
2 tablespoons sunflower seeds, toasted
2 tablespoons pumpkin seeds, toasted
1 cup sprouts, any kind
thinly sliced red onion (marinated in dressing)
thinly cut scallions, shallots or chives
fresh or sun-dried tomato
Strip the kale from the tough part of the stock, and slice kale into thin ribbons (about 1/4 inch thick).
Massage the dressing into the kale – you want it well distributed. Let it sit for 30+ minutes, this will soften the kale. If you are adding onions, scallions, shallots or chives add them at this time.
Toast the seeds in a dry frying pan on medium heat until they are lightly browned (You can make extra and store them in a jar for later use).
Toss in the seeds and other optional ingredients before serving.
Recipe courtesy of Kathy Nichols.