Serves 4-6

• 1/2 large head of lettuce, washed and chopped
• 1 bunch kale, washed and chopped
• 4-6 small carrots with tops – carrots grated and greens chopped
• 1/4 cup sunflower seed butter
• 1/4 cup extra virgin olive oil
• 1/4 cup raw apple cider vinegar
• 1 Tbsp. Dijon mustard
• Juice of 1-2 limes
• 1 tsp. garlic powder
• Sea salt to taste
• Pastured, hard boiled eggs (dependent on amount desired per serving)

1. In a large bowl, mix chopped lettuce, kale and carrots and their greens.
2. In a small bowl, make dressing: whisk sunflower butter, lime juice, garlic, Dijon mustard, vinegar and olive oil. Taste and adjust seasonings if needed.
3. Pour dressing over vegetables and gently mix to coat. Reserve some dressing depending on preference, or serve separately in a serving vessel.
4. Top salad with sliced hard boiled eggs.
5. Enjoy!