• 1 large bunch of kale, cleaned and stems removed
  • zest of 2 lemons
  • Juice of 2 lemons
  • 1 clove garlic, grated or pressed
  • 1/4 cup olive oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cracked Black Pepper
  • 1/2 cup roated sunflower seeds
4 Servings
Prep Time 1 min
Total Time 1 min
Course Sides
Servings 4 side salads


  • Rip the kale leaves with your fingers into small pieces and place them into a large bowl, bruising the leaves as you rip them.
  • Add the lemon zest and juice, the garlic, olive oil, salt, and pepper to the kale and toss to combine. allow to sit in the fridge for 1 hour
  • Remove from the fridge and toss in the sunflower seeds. Serve.