When kale chips started being huge, meaning popular among, like everyone, I must say, I joined in for a while. After all it was and is a great way to feed my kids kale, but now when I make kale chips, I reserve raw kale for myself. I generally like to eat mainly raw or mildly steamed veggies anyway–I feel like I joined a group of potato-chip eaters gone healthy. For I don’t need to eat kale chips! I am stating here that I want raw kale. Now that that is understood, this recipe was born out of kale chip tiredness. But it is delicious and nourishing.
The amount of kale in the picture above would probably be only about 1/4 cup as kale chips.
1 large fresh bunch of kale, main stems removed
1/2 cup chopped red onion
1 large carrot chopped or sliced thin
1/3 cup plus 1 tablespoon raw sunflower seeds
1 clove garlic, chopped.
2 tablespoons raw apple cider vinegar
2 tablespoons water
2 tablespoons lemon juice
Raw salt to taste (I like Kalahari desert salt by Sunfood)
Wash the kale and shake of excess water. Pat dry with a clean towel. Chop up the kale into small bits. toss into a serving bowl with the onion and carrot.
Blend the sunflower seeds with the garlic, lemon juice, vinegar, water, and salt either in a bullet blender or food processor. Add more water if necessary to thin out the mixture to your liking. Pour over the salad. Toss to mix.
Let sit for 10-15 minutes, then toss again and serve. Decorate with sunflower seeds if desired.