Chef Johan's Raw & Tasty

Salad:

1/2 bunch kale

2 cups sunflower sprouts

1/4 c black olives, pitted

Dressing:

pinch thyme

1-2 T sunflower, flax, or olive oil

1-2 tsp ume vinegar* or lemon juice

fresh cracked pepper

Optional: garnish raw sunflower seeds

Directions:

1. Wash kale well.  Cut out the rib from each leaf, then coarsely chop leaves.  Place chopped kale in large bowl, add a pinch of salt and massage the kale until leaves are soft and bright green.
2. Cut sunflower sprouts from tray and wash.  If they are long, cut sprouts in half.
3. If desired, slice olives.
4. In small bowl, whisk together oil, ume vinegar/lemon juice, and thyme until well mixed.
5. Arrange kale, sprouts, and olives in 1 large serving bowl or in 2 smaller bowls.  Drizzle dressing over salad, and sprinkle on fresh cracked pepper.  Garnish with sunflower seeds, if desired.