Kale Power Salad with Sunflower Crumble

This salad is best eaten the day it’s made. If you wanted to prepare it in advance the day before, just wait to dice the apples and dress /sprinkle the salad until you’re ready to serve. If you don’t have coconut oil on hand for the Crumble, I suspect it would be just as delicious with olive oil, so feel free to experiment.

Ingredients

For the Dressing:

1 small shallot, finely chopped

2 tablespoons lemon juice

1 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

2 teaspoons tahini

1/4 cup extra-virgin olive oil

kosher salt, to taste

For the Sunflower Crumble:

1 cup / 130 g sunflower seeds

1 tablespoon coconut oil

2 tablespoons nutritional yeast flakes

1/2 teaspoon fine grain sea salt

1/4 teaspoon garlic powder

1/4 teaspoon ground paprika

For the Salad:

1 bunch lacinato kale, finely shredded

1 medium apple, cored, julienned, and diced

1/2 bunch flat-leaf Italian parsley, finely chopped

1/4 small head red cabbage, finely shredded (about 1 1/2 cups)

1 medium fennel bulb, trimmed and finely sliced

Instructions

In a small bowl or mason jar, combine the shallot, lemon juice and apple cider vinegar. Allow to sit for 5 minutes before stirring mustard and tahini and whisking in the olive oil. Taste and season with with a pinch of salt. If the dressing seems to thick for your liking, feel free to whisk in a little more olive oil, 1 teaspoon at a time.

To make the crumble: In a large dry skillet, toast the sunflower seeds over medium heat, tossing often so they don’t burn, about 3-5 minutes. Remove fro heat and transfer the seeds to a large plate to cool completely. Place the seeds in a food processor with the remaining crumble ingredients and pulse several times to combine and chop up some of the seeds. Set aside.

Combine all of the salad ingredients into a very large salad bowl. Toss the salad with the dressing. Sprinkle a large handful of Sunflower Crumble on top and serve. Sprinkle additional crumble on top as desired. When dressed, salad is really best served the day it is made.