Raw Kale Avocado Salad

• 1 bunch kale, deveined + chopped
• 1 small avocado or 1/2 large avocado
• 1/2 lemon, juiced
• 1/2 cup fresh tomatoes, chopped
• 2 tablespoons sunflower seeds (preferably toasted, but un-toasted for a fully raw salad)
• a pinches cumin
• salt + pepper to taste

1. In a bowl, add the kale and avocado. Using your hands, massage the avocado into the kale until the greens have wilted and reduced in size, a few minutes. Squeeze in the lemon and mix until incorporated.
2. To toast the sunflower seeds, add them to a saute pan and cook over medium-high heat, stirring often, until golden brown and perfumed, about 5 minutes. You could also toast in the a 350-degree Fahrenheit oven for 10-20 minutes. Skip this step, if you want to keep the salad fully raw.
3. Add the sunflower seeds to the kale, along with the onions and tomatoes. Season with salt and pepper and a pinch of cumin. Toss and serve! Store in the fridge in an air-tight container.

kale, avocado, lemon, fresh tomatoes, sunflower seeds, cumin, salt

Taken from food52.com/recipes/39110-raw-kale-avocado-salad (may not work)