1 bunch kale
1 – 2 Tbsp. olive oil
2 carrots (shredded)
1 1/2 cups cooked brown rice
3/4 cup chopped onion
1/4 cup sunflower seeds
3 – 4 chopped radishes (optional)
a handful of sprouts (alfalfa, radish or mix of your choice; optional)
juice of 1 lemon
sea salt
1. Wash and de-stem the kale. Pat dry.
2. Chop the kale into bite-size pieces and place in a bowl.
3. Drizzle the olive oil over the kale and then massage it in to the kale with your clean hands.
4. Shred or chop the carrots finely and add to the kale..
5. Crumble up the cooked brown rice and add to the kale/carrot mix.
6. Chop the onion and add to the kale/carrot mix.
7. Add the sunflower seeds.
8. If desired, chop the radishes and add to the salad.
9. Add sprouts if desired.
10. Toss the salad and then add the lemon and sea salt. Toss again.
You can substitute other grains besides brown rice. Quinoa is also nice and adds a lot of protein. Additionally, chopped red and green bell pepper gives the salad a good crunch so if you tolerate night-shade vegetables try adding them. Feel free to substitute other seeds or nuts. Make it your own! This salad keeps well in the fridge and is great to take to work for lunch.
