Baby Kale (approx. 5 oz.), washed & dried
2 Cup Strawberries, hulled & quartered
1 Cup English Cucumber, halved & sliced
1 Tbsp Fresh mint, small pieces
1/4 cup Feta, crumbled
1/4 cup Dried Cranberries
1/4 cup Roasted Sunflower Seeds
1/4 cup Eureka Lemon Olive Oil
1/4 cup Black Currant Dark Balsamic


Place kale in a large salad bowl, top with all ingredients except the oil and vinegar.
Pour the Eureka Lemon Olive Oil & Black Currant Dark Balsamic in to a container with a tight-fitting lid and shake vigorously to emulsify (it should get very thick).
Pour over salad and toss gently to coat.
Serve immediately.