Our creek, always cool, always making music. Home to salmon.

From PCC Sound Consumer. Thanks PCC!

1 lemon (zest plus 3 tablespoons fresh lemon juice)
2 tablespoons raw honey
1/4 cup olive oil
Salt & Pepper to taste
1/2 head green kale, thinly sliced
1/2 head red kale, thinly sliced
Toasted salted pumpkin and/or sunflouwe seeds

Place zest and lemon joice in small bowl. Whisk in honey, then olive oil and season with salt and pepper.

Dress the greens and let sit in fridge for 2+ hours. Top with seeds and serve.

Yum!