Kale Salad

Yields: 4 servings

Ingredients:

  • 3 cup fresh kale, chopped ¼ cup olives, sliced
  • ¼ cup olives, sliced 2 Tablespoons sunflower seed
  • 2 Tablespoons sunflower seed 1 cup tomato, diced
  • 1 cup tomato, diced ½ cup red bell
  • ½ cup red bell pepper, diced ¼ cup purple onion, minced
  • ¼ cup purple onion, minced 1 teaspoon salt
  • 1 teaspoon salt 1 teaspoon onion powder
  • 1 teaspoon onion powder ¼ teaspoon garlic powder
  • ¼ teaspoon garlic powder 1 Tablespoon nutritional yeast
  • 1 Tablespoon nutritional yeast 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon extra-virgin olive oil 1 Tablespoon honey
  • 1 Tablespoon honey 2 Tablespoons lemon juice
  • 2 Tablespoons lemon juice 2 Tablespoons water
  • 2 Tablespoons water

Directions:
Wash kale well.
Remove stems (save for another recipe).
Chop kale into bite-size pieces.
Place 3 cups, packed, in a coverable container.
Add all other vegetables and seeds.
Combine dressing in separate container and whisk until well blended.
Pour over vegetables and toss until evenly coated.