For lunch one afternoon, we filled white salad bowls with lightly dressed chopped kale, red onion, charred corn, fresh peaches, avocado, baby pea sprouts, feta cheese, and sweet and spicy sunflower seeds. While we were eating, her "mmm's" confirmed that she loved this salad as much as I did. It's so great having sisters who love and enjoy food as much as I do.
This is more of a list of ingredients that you can use in the amounts you want rather than an exact recipe. The dressing will make more than enough for a couple of salads. The dressing is also delicious with this salad.
Kale Chopped Salad + Peaches
1 bunch lacinato kale, finely chopped
Charred corn, cut from 2 ears of corn
1/4 red onion, thinly shaved
Fresh peaches, diced
Sprouts (broccoli, pea, or micro greens)
Sweet & spicy sunflower seeds
4 tablespoons white balsamic vinegar
2 teaspoons honey
2 teaspoons whole grain mustard
1/3 cup olive oil
1 tablespoon cream
To make the dressing, place vinegar, honey, and mustard in a small bowl. Slowly drizzle in olive oil, whisking constantly until emulsified. Whisk in cream and season with salt.
Sweet and Spicy Sunflower Seeds
3/4 cup raw sunflower seeds
Heaping 1/4 teaspoon sea salt
1/4 teaspoon cayenne
1 tablespoon dark brown sugar
Heat a nonstick skillet over medium heat and toast sunflower seeds until just fragrant, about 2 minutes. Add the salt, cayenne, and brown sugar and toss them around until the sugar is hot enough to stick to the seeds, 8-10 minutes. Place sunflower seeds on a piece of parchment paper and spread out in a single layer to cool.
Recipe slightly adapted from Sprouted Kitchen