1 bunch of kales, finely chopped.
1 ripe tomato, diced – use cherry – yellow & red.
1/2 cup shelled hempseed.
Two tablespoons extra-virgin olive oil or hempseed oil (use brazil nut oil).
2 tablespoons fresh lemon juice.
3/4 teaspoon sea salt.
1/2 teaspoon chili powder.
Add diced jicama for great crunch.

Combine all the ingredients in a large bowl and toss gently. Let marinate for at least 30 minutes before serving.

This salad is so easy and tasty. Until this recipe, I never knew kale could be so delicious fresh and uncooked. If you want to make it easier to digest, lightly steam the kale before making the salad.

~Crystal Cheney