Kale Salad with Sunflower Sprouts and Pumpkin Seeds

I created this salad based on a New Leaf Market deli recipe. For the dressing, they suggested using equal parts of  lemon juice, olive oil, and Bragg’s Liquid Aminos, but I decided to decrease the oil and Braggs. I used one bunch each Dino and Curly kale because I like the bulk of one and the texture of the other! The fun part is the toasted pumpkin seeds combined with the sunflower sprouts. Inspired!

INGREDIENTS
2 medium size bunches of kale, your choice, cut into thin ribbons
3 cups sunflower sprouts
3/4 cup pumpkin seeds, lightly toasted
1/2 large red onion, chopped
1/2 cup lemon juice, freshly squeezed
1/3 cup extra virgin olive oil
1/4 cup Braggs Liquid Aminos
2 tablespoons seasoned rice vinegar
2-3 cloves of garlic, minced
Freshly ground pepper, to taste

METHOD
In a small mixing bowl, whisk the minced garlic with the olive oil, let stand for an hour or so as you prep the rest of the salad.

Toast the pumpkin seeds in a skillet over a medium heat, stirring constantly. Place in bowl to cool.

Remove the rib from the kale and cut leaves into fairly uniform thin ribbons and place in a large mixing bowl.

Add the lemon juice, Bragg’s Liquid Aminos, rice vinegar and pepper to the garlic and olive oil mixture Whisk ingredients until well combined.

Add the red onion and the dressing to the kale, and toss well to coat the leaves and incorporating the onion throughout.

Place in salad in refrigerator. In 30 minutes, toss the salad again. This process tenderizes the kale. Adjust seasonings.

When you are ready to serve, add most of the sunflower sprouts to the salad and toss once more.

Garnish with remaining sunflower sprouts and toasted pumpkin seeds.