Adapted from conversations with friends Kate and Sam Cliffton
2 cups of fresh Kale, finely chopped
Juice of 1/2 lemon
1-2 Tablespoons minced Garlic tops
or 1 clove fresh garlic
2-3 Tablespoons good Olive Oil
1/4 teaspoon sea salt
Optional:
2 grated carrots
2 Tablespoons honey-roasted sunflower seeds, sprinkled on top when served.
Toss all ingredients in a bowl. Taste and adjust ingredients to taste. This salad stores very well in the fridge.
