by Lindsey in Recipes, Salads January 11, 2019
Rinse and de-stem one bunch of kale and chop into small pieces.
In a large bowl, combine the juice of 1 lemon, 1 tbsp local honey, 1 tbsp olive oil, kosher salt, and pepper.
Mix kale and dressing together and top with 1/8 cup dried cranberries, 2-3 tbsp sunflower seeds and 3 tbsp fresh grated Parmesan.
Let chill in the fridge for at least 30 minutes before eating.