hot&cold Kale Salad

this is considered a light, small lunch or healthy meal for in between, if you want to serve it for Dinner, add additional protein like tempeh, tofu or for non vegans eggs or chicken.

• wash 1 bunch of curly kale, remove stems and cut or rip into small pieces and add to a large bowl

• in a pan, cook 10-15 small to medium portobello mushrooms and 5-8 pieces of asparagus cut into 1 inch pieces until golden brown

• mince 1/2 red onion and add to bowl with kale

• For dressing: Mix 3 tbs olive oil, 3 tbs rice vinegar, 1 tsp salt and some dill. Pour over salad and massage kale leaves with dressing before adding mushrooms and asparagus

• top with sunflower kernels or pumpkin seeds