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Raw Kale Confetti Salad with Toasted Sunflower Seeds


Prep Notes

Raw Kale Confetti Salad with Toasted Sunflower Seeds 


Recipe Credit: RAW KALE CONFETTI SALAD with TOASTED SUNFLOWER SEEDS – Terry Walters

Ingredients: 

2 bunches kale (about 4 heaping cups chopped)

2 Tablespoons extra virgin olive oil 

1/8 Tsp sea salt 

1 Tsp grated fresh ginger 

1/2 avocado, peeled, pitted and chopped 

3 Tablespoons finely chopped red onion 

3 Tablespoons chopped red bell pepper

1 small carrot, grated 

3 Tablespoons raw sunflower seeds (can toast them if you would like but it's not necessary)

1 Tablespoon lemon juice 

1 Tablespoon lime juice 


Remove the stalks from the kale and discard.  Chop leaves into small pieces and place in mixing bowl.  Drizzle with olive oil and, using your fingers, gently massage oil into leaves.  Sprinkle with sea salt and ginger, add avocado and continue massaging until leaves are evenly coated.  Set aside to marinade for 15 minutes 

Add onion, red bell pepper, carrot and sunflower seeds, and toss.  Drizzle lemon and lime juice over salad, massage juices into leaves and toss to distribute ingredients evenly.  Season to taste with salt, massage one last time and serve.  



Notes