1 large bunch fresh flat-leaf kale
3 tbsp soy sauce
3 tbsp freshly squeezed orange juice
3 tbsp freshly squeezed lime juice
raw sunflower seeds
Wash kale leaves and remove woody part of stems. Stack several leaves together and roll tightly; slice crosswise into very thin strips. Place sliced kale in large salad bowl; toss with soy sauce, drizzle of olive oil and sprinkle of sea salt. Marinate 1 hour or up to 1 day ahead. Top with raw sunflower seeds, tomato wedges, sliced green onions, and/or raw almonds.