- 1/2 cup liquid amino acid (such as Bragg®)
- 1/2 cup lemon juice
- 1/2 cup extra-virgin olive oil
- 1 red onion, halved and sliced
- 1 cup alfalfa sprouts
- 5 bunches kale – stems removed and discarded, leaves torn into bite-size pieces
- 1/3 cup sunflower kernels
- 1/3 cup hulled pepitas
- 1/4 cup sesame seeds
- Whisk liquid amino acid, lemon juice, and olive oil together in a bowl until smooth; add red onion and alfalfa sprouts and stir to coat. Marinate onion and sprouts in the dressing for at least 15 minutes.
- Put kale into a large mixing bowl. Sprinkle sunflower kernels, pepitas, and sesame seeds over the kale. Pour the onion and sprout mixture with the dressing over the kale and seeds; mix together by hand to coat kale, massaging dressing into the leaves to soften.
- Cover bowl with plastic wrap and refrigerate salad at least 1 hour.