4 cups finely chopped Tuscan kale, ribs removed (this is about 4 ounces of kale)
⅔ cup dried cranberries, such as Craisins
⅓ cup shredded carrots (or buy a bag of matchstick carrots from a grocery)
2 tablespoons fresh basil, minced
2 tablespoons fresh mint, minced
2 tablespoons sunflower seeds
Dressing
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
1 garlic clove, finely minced or crushed
¼ teaspoon kosher salt
Instructions
Add all dressing ingredients to a large salad bowl and whisk until combined. Meanwhile, place cranberries in a bowl of boiling water for about 10 minutes, or until they've plumped.
In a medium bowl, combine chopped kale, cranberries and carrots. Mince a handful of mint and a handful of basil leaves and toss them in, to taste.
Combine kale mixture with dressing mixture and toss to combine. Top with sunflower seeds, if desired. Serves two as a meal or four as a side dish.
Recipe by In Good Taste at http://ingoodtaste.kitchen/kale-salad/