Start by rinsing the kale under cold water to remove any dirt. Pat it dry with a towel. Remove the stems and tear the leaves into bite-sized pieces, placing them in a large salad bowl.

In a dry skillet over medium heat, add sunflower seeds and nuts. Toast them for about 3-5 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and allow to cool slightly.

While the nuts and seeds are cooling, chop your tomatoes, cucumber, and avocado. Add them to the bowl with the kale.

In a small bowl, whisk together lemon juice, olive oil, honey or agave (if using), salt, and pepper.

Pour the dressing over the salad ingredients and toss gently to coat everything well.

Sprinkle the toasted nuts and seeds on top for that satisfying crunch.

Sample your salad. Add more salt, pepper, or lemon juice as needed.

Enjoy your Kale Crunch Salad immediately or let it sit for a few minutes for the flavors to blend.