Try it! Kale is pretty amazing

Ingredients

Salad
⅔ cup uncooked quinoa, rinsed
1⅓ cups water
½ cup raw sunflower seeds
½ teaspoon olive oil
Bunch of Kale, cut into bite-sized pieces (or another green)
1 cup shredded carrots
1 cup chopped purple cabbage or packaged broccoli slaw
½ cup chopped radishes
½ cup dried cranberries

Directions

Cook and cool the quinoa.
Toast the sunflower seeds [combine the sunflower seeds and olive oil in a medium skillet. Cook over medium heat, stirring frequently until the seeds are fragrant and starting to turn lightly golden on the edges. Remove from heat and set aside to cool.]

In a large serving bowl, combine the prepared kale, carrots, cabbage, radishes and cranberries. Once the quinoa and sunflower seeds have cooled, add them to the bowl as well.

Cilantro dressing

Ingredients
⅓ cup olive oil
Juice from 2 medium limes
2 tbl rice vinegar
¼ cup fresh cilantro
2 tsp honey or maple syrup
2 medium cloves chopped garlic
½ tsp fine-grain sea salt
¼ tsp chipotle or regular chili powder

To prepare the dressing: In a blender combine all of the ingredients and blend well, scrape down the sides as necessary. Taste, and adjust as necessary—it should be a bit strong to balance the Kale, but if it’s overwhelming add more honey.  For more kick, add another ¼ teaspoon chili powder.

Drizzle in enough dressing to lightly coat the salad once tossed (you might not use all of it), and toss to combine. Even if you you intend to have leftovers, dress a couple hours before serving and refrigerate.  Dressed Kale will last a few days without getting soggy.