Reviewed: Jun. 16, 2013

I added green onions (I think shallots would have been better) and about 5 slivers of fresh ginger. I omitted the tomatoes, because tomatoes seem to get a bit to soggy in salads for me, so I tend to add them right before serving or not use them at all. Bite size key word here, but bite size for a toddler, really, really small pieces, much more enjoyable. So very refreshing!

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Reviewer:

hkb

Reviewed: Jun. 4, 2013

Just a suggestion for those who have said they blanch the kale. If you want to keep the nutrients and keep it a 'raw' salad, you can, 'massage' the kale for 2-3 minutes (google; massaged kale salad). This squeezing technique breaks down the toughness and bitterness, making it much more soft and palatable. Enjoy!

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Reviewer:

WOHL

Reviewed: Apr. 24, 2013

I used dino kale, and massaged it thoroughly. Didn't have sunflower seeds so substituted with pine nuts. Overall, the salad was a hit! Will probably make less dressing next time since we really had to drain the salad when dishing it out (but maybe the tomatoes contributed some fluid).

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Reviewer:

Sharon

Reviewed: Apr. 22, 2013

This is a tasty salad. Love the tangy sweetness of cranberries and the crunch of sunflower seeds! I blanched the kale for 30 seconds, put it in cold water to stop the cooking process, and then took off the stems and made it bite size. I used several grape tomatoes instead of one large one, because they have better flavor this time of year. I did not need the entire amount of dressing, only using about half. Thanks for the idea. I'm always on the lookout for another way to use kale.

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Reviewer:

Bibi

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: Jan. 12, 2013

This was great - different from the usual for sure! I used fresh lemon juice and a little extra sugar, added pumpkin seeds along with the sunflower seeds and my husband had two helpings of it. We both loved it! Thanks for the recipe.

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Reviewer:

Cammi

Cooking Level: Expert

Home Town: Moscow, Idaho, USA

Living In: Tempe, Arizona, USA

Reviewed: Dec. 20, 2012

This recipe was super easy. I omitted the sugar. I also didn't have sunflower seeds on hand so I used toasted sliced almonds. Very tasty!

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Reviewer:

ashbonics

Reviewed: Oct. 11, 2012

This was ok, it was good way to use Kale, not sure I will make it again.

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Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Oct. 1, 2012

Fabulous loved it so quick and easy. Only change would be a bit less lemon.

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Reviewer:

candibw

Reviewed: Aug. 13, 2012

Great way to eat Kale. Blanched kale then tossed it in dressing, sunflower seeds and cranberries and put it in the fridge all day (could even go overnight) then at the last minute added tomatoes and some chopped basil. Nice balance of sweet and sour.

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Reviewer:

colby

Reviewed: Aug. 12, 2012

Simple salad with simple ingredients. I was looking specifically for a salad using kale for nutritional and preferrential reasons and this one fit nicely. Bite size pieces are certainly necessary with this type of lettuce because kale has so much substance. Flavor seemed mile to me but the ruffle of the leaves and the firmness of it all certainly created a salad that made you recognize this was roughage. I think this would be just as tasty served like a spinach salad with strawberries and almonds or a chinese chicken salad and just substituting the kale.

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