Kale Pineapple Salad
There is a reason I call this the easiest recipe ever! Just four ingredients and no stove required. It gets tastier after being in the fridge for a day or two!
Half a large bunch of kale
Lemon
Can of crushed pineapple (15 oz)
½ cup sunflower seeds
Wash the kale and rip into bite-sized pieces, discarding the center stem. Juice the lemon.
In a large bowl, mix the lemon juice with the kale. Massage the lemon juice into the kale, crushing the kale between your hands.
At this point, you can refrigerate the mixture for a few hours or a few days to enhance the breakdown of the kale. In our house, we just move ahead and eat it right away.
Mix the whole can of crushed pineapple in with the kale until it coats the leaves.
Sprinkle on the sunflower seeds when you are ready to serve.