Servings: 2


  • 1 bunch dinosaur kale
  • 1 medium avocado diced
  • 1/4 cup sunflower seeds raw and unsalted
  • 1 medium carrot grated or sliced into thin ribbons
  • 1/4 cup parmesan cheese grated
  • 1 medium bell pepper we like to use red


  • 2 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1.5 tsp dijon mustard
  • 1.25 tsp white wine vinegar
  • 1 small garlic clove, minced
  • 1/3 cup extra virgin olive oil


kale salad


  1. Combine the lemon juice, lemon zest, dijon mustard, white wine vinegar, and garlic in a bowl. Whisk to combine. While whisking, gradually add the olive oil in a steady stream. Continue to whisk together until it is thoroughly mixed. 
  2. Wash and trim the kale. Removing any tough stems. Chop or tear kale to 1" pieces. 
  3. Add 1/3 of the dressing to the bottom of a clean bowl. Toss the kale in the dressing bowl, enough to coat the leaves. Serve with extra dressing in a side bowl.
  4. Divide salad into 2 bowls. Serve immediately.