Randall Larocque’s Kale Salad

12-16 cups kale, chopped with stems removed
1/2 cup olive oil (or olive and flax oil mixture)
1 tbsp sea salt
3/4 cup unseasoned dried sunflower seeds
2 beets
4 carrots

1) Place kale in serving dish and coat with oil and salt. Add oil until well covered but not wet. Let sit for at least 2 hrs. If preparing a day ahead, let it sit in the fridge.

2) In a skillet, roast sunflower seeds on low heat, stirring frequently, until light brown. Sprinkle over kale.

3) Shred beets over kale and seeds. Shred Carrots over beets.

4) Tastes best if it sits for a few hours before serving. Great pot-luck addition.


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