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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Lever-press citrus juicer — maximum juice, no seeds
World tour of vinegar — production, culture, recipes, cocktails
Perfect ice spheres — minimal surface area, maximum chill
Fine oil mist for grilling, baking, salad — control without aerosol
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Controlled pour dispenser — drizzle olive oil without glugging
Lever-press citrus juicer — maximum juice, no seeds
World tour of vinegar — production, culture, recipes, cocktails
Perfect ice spheres — minimal surface area, maximum chill
Fine oil mist for grilling, baking, salad — control without aerosol
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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.