Kale Salad

2 heads of kale
1/3 cup olive oil
1/8 cup (plus a dash more) of Braggs amino acids
Juice of 1 lemon (get all the juice you can)
1/4 cup sunflower seeds
1/4 cup pepitas (pumpkin seeds not in the shell)
1/4 cup sesame seeds
Toast all of the seeds in a pan until golden brown. Constantly stirring. About 10-15 minutes. Set aside to cool
Mix the three wet ingredients.
Tear the kale off the stalk and into smaller pieces. Mix the kale and the wet ingredients and let sit for a couple of hours.
Add the seeds right before serving and toss!
Enjoy! It’s really simple!
Recipe given to readypaleo by Kaitlyn Finley

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