Kale Salad

Submitted by Mary Mazurkiewicz - Winner of the Healthy for the Holidays recipe contest

Ingredients:

1/3 cup tamari

1/3 cup lemon juice

1/3 cup flax seed oil or extra virgin olive oil

1/2 medium red onion

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup sesame seeds

1 pound fresh kale

1/2 cup sunflower sprouts

1/2 cup alfalfa sprouts

1 avocado

Directions: Combine tamari and lemon juice in a blender or whisk in a bowl. Slowly dribble in the oil as the blender turns or as you whisk vigorously. Slice the onion into half moons and marinate in the dressing as you prepare the rest of the salad. Toast the seeds in a heavy bottomed pan (cast-iron is the best) over medium heat until seeds are golden and fragrant. Toast each seed type separately, as their size requires varying roasting times. Cool to room temperature. De-stem the kale. Slice kale leaves into 1/4 inch ribbons (very important!). Toss the seeds, sprouts and kale with the onions, and as much dressing as necessary to lightly but completely dress the kale. Thoroughly massage the kale with your hands.