Kale Salad

Christian's aunt made this last week for Thanksgiving. And thank goodness she did because I was looking way more forward to this than the Turkey. This is her recipe. No measurements so just use as much as you think necessary. How's that for free spirited?

1. Cut kale in thin strips and bite size
2. Marinate the kale in olive or hemp oil and lemon juice.
3. Refrigerate over night.
4. Slice a red onion and marinate it in balsamic vinegar.
5. Slice red, orange, and yellow sweet peppers and add to the marinated kale.
6. Add the red onions, crumbled feta cheese, sesame seeds and hot pepper sesame oil.
7. Garnish with sunflower seeds and sliced celery.
8. Season with herbal salt and Braggs liquid amino acids