This recipe is great from top to bottom. Kale and cabbage are amazing cruciferous vegetables with potent antioxidants. Onion and garlic are loaded with sulfur, which helps to drag out toxins. Sunflower seeds are a great source of potassium, which helps to eliminate water retention.  I really like the flavor of kale after it’s been marinated in dressing, so it made a great staple to my lunch for several days.

Rainbow Kale Salad 
Serves 6 to 8

1 bunch of curly kale, coarsely chopped
3 cups of red cabbage, shredded
1 bell pepper (I like to use yellow for color)
1 small red onion
¼ cup sunflower seeds (preferably roasted unsalted)
2 cloves of garlic, crushed
½ tsp sea salt
¼ cup balsamic vinegar
¼ cup orange juice, or the juice from one orange
¼ cup Dijon mustard

Add all vegetables in one large bowl. In a small bowl, whisk together salt, vinegar, juice and mustard. Add whisked mixture to the salad and toss thoroughly.