Servings: 8


  • 3 cups kale
  • 1 medium cucumber, chopped
  • ½ cup toasted sunflower seeds
  • ¼ cup olive oil
  • juice of 1 small lemon
  • 1 tablespoon nutritional yeast
  • 3 tablespoons soy sauce (or a gluten-free option, if necessary)
  • 2 tablespoons maple syrup
  • ¼ teaspoon pink Himalayan salt
  • pinch of black pepper, freshly ground

Step 1

Combine dressing ingredients in jar, and let the mixture marinate for an hour or overnight, if possible. This will make about 6 ounces of dressing (or 12 tablespoons).

Step 2

Wash and dry kale, and remove stalks and center veins.

Step 3

Massage kale for about 5 minutes to soften leaves. Rubbing each leaf between your fingers will change the kale’s hue from a dusky green to a beautiful rich and dark green.

Step 4

Chop kale, and slice cucumber.

Step 5

Place all vegetables in bowl, and toss with dressing, lemon juice, and nutritional yeast. Garnish with sunflower seeds before serving.