As I stated in the live stream video I made recently of this recipe, I cannot take credit for this creation.  There are lots of variations of this salad, and I implore you to experiment with a variety of nuts, seeds, veggies and healthy fats.

Kale can be bitter and unpleasant, but it doesn’t need to be, and this recipe is all the redemption the leafy green needs!  Did I mention the whole composition is under 5 minutes?  Well worth a try; I promise you won’t regret it!

total time: 5 minutes
servings: 2


  • 4-5 cups chopped kale
  • 1/4 cup shredded hard cheese of choice (I used hard goat. Hemp/nutritional yeast can be substituted.)
  • 1/4 cup toasted sunflower seeds (or seed of choice)
  • salt and pepper to taste
  • 1/4 cup extra virgin olive oil (or oil of choice)
  • 2 tablespoons apple cider vinegar (or other vinegar/citrus of choice)
  • 1 teaspoon real maple syrup (or more, as desired)
  • 1 teaspoon dijon mustard
  • salt and pepper to taste
After washing and drying the kale (and your hands ;), massage the kale in a large bowl by literally squishing it with your fists until the fibers break down.  The leaves should break down to at least half the size they were.  Shred the cheese over the massaged kale.  Toast the sunflower seeds on a dry sautee pan for 2 mins during this time. Remove from the pan and place on a different surface to cool.
Prepare the dressing by whisking all ingredients together in a small bowl.  After the seeds have cooled, add them to the kale mixture and season liberally with salt and pepper.  Add the dressing in and mix evenly.  Top with more cheese or seeds for garnish, as desired.

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