Ingredients for salad: (serves 4)
1 bunch kale, ribs removed and leaves torn into bite size pieces
1/2 bunch mustard greens, ribs removed and leaves torn into bite-size pieces
big handful of spinach, torn into bite-size pieces
1 bunch arugula, torn into bite size pieces
Ingredients for marinade:
2 tablespoons fresh thyme leaves
1 clove garlic
1 cup extra virgin olive oil
1/2 cup sunflower seeds
1 tablespoon apple cider vinegar
1 teaspoon salt
First massage the kale with your hands. Think of it as a deep massage for the kale and continue to do it until you see the kale become more tender. Then put the kale, mustard greens, spinach and arugula in a large salad bowl. To make the marinade, blend all marinade ingredients until smooth.
To serve, toss salad with marinade and let it sit at room temperature for 10 minutes before serving. The longer the greens marinate, the softer they become. Tossed salad will keep for about a day or two.
I added some chopped cranberries onto the top of this salad. I like the contrast in flavors. You might want to try your own version of this salad and add some chopped dried fruit on top.
Source: Ani's Raw Food Kitchen by Ani Phyo