Kale Salad with Rye Bread, Seeds and Grass Milk Yogurt

Ingredients

• 6 garlic cloves
• 1/4 cup grapeseed oil
• 1 cup sunflower seeds (toasted)
• 1 tbsp chutney spice or substitute with good quality garam masala)
• 1/4 green serrano chile
• 1/2 cup kombu dashi or water
• 1 1/2 tbsp fresh lemon juice
• 1 tsp fermented honey (or honey)
• Kosher salt
• 1 1/2 cups drained Organic Valley GrassmilkTM Plain Whole Milk Yogurt
• 3/4 tsp fermented honey (or honey)
• 2 tbsp grapeseed oil
• 1 lb lacinato or other kale (stems removed and leaves torn into 1-to 2-inch pieces)
• 2 tbsp water
• 8 oz Danish-style rye bread (crust removed and torn into bite-size pieces)
• Sunflower seeds (toasted, for garnish)
• Sesame seeds (toasted, for garnish)
• Shelled pumpkin seeds (toasted, for garnish)
• Golden flaxseeds for garnish
• GrassmilkTM Yogurt powder (see separate recipe for garnish)
• Garlic oil or grapeseed oil for garnish
• Freshly ground black pepper
• Finishing salt