INGREDIENTS

• 1 bunch of kale, stems removed, leaves cut into smaller pieces (about 2 handfuls)
• 1 cup flat leaf parsley leaves (about ½ a bunch)
• ¼ cup pumpkin seeds
• ½ cup chopped cucumbers
• 8 cherry tomatoes, cut in half
• ¼ cup chopped pitted kalamata olives
• ¼ cup sauerkraut (Recommended brands: Rejuvenate Foods or Eden Foods)
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt
• 2-3 edible flowers (Look for calendula, violets or nasturtium in the herb section at your local natural food store)

Preparation

1. Add kale and parsley to a large mixing bowl. Add the salt and olive oil. Using your hands, mix the greens with the salt and oil, and then massage to soften up the greens. This takes about 2 minutes; you want the greens to appear wilted. Set the greens aside while you prep the remaining ingredients.
2. Place the pumpkin seeds in a dry sauté pan over medium heat. As the pan heats up, saute the seeds until they start to brown and begin to pop....

Ingredients

8 ounces organic kale shredded
1/2 cup cilantro chopped
2 cara cara or navel oranges 1 juiced for dressing and 1 peeled and diced for salad
1/4 teaspoon sea salt
1/2 teaspoon ground pepper
1 teaspoon organic honey
1 tablespoon toasted sesame oil
1/8 cup golden raisins
2 tablespoons toasted sesame seeds
2 tablespoons raw pecans roughly chopped
3 cups chicken grilled or baked free-range, hormone-free, antibiotic-free, chopped

Instructions

1. Place kale and cilantro in large bowl.
2. In small bowl, whisk together the juice of 1 orange, sea salt, ground pepper, honey and sesame oil. Whisk until blended.
3. Toss diced orange, raisins, sesame seeds, pecans and dressing with the kale and cilantro. Refrigerate for 30 minutes prior to serving.
4. Serve salad on plates and top with chicken. Enjoy!

Recipe provided by Tana Amen - https://tanaamen.com/recipes/sesame-citrus-kale-salad-with-chicken/ please visit her website for more delicious recipes.