for the salad:

• 8 oz. curly kale stems removed and finely chopped (about 6 cups)
• ¼ tsp. kosher salt
• ⅛ tsp. ground black pepper
• 1 lb. Brussels sprouts finely shredded or very thinly sliced (about 4 cups)
• ⅔ c. shaved or shredded parmesan cheese about 2.5 ounces
• ½ c. dried cranberries
• ⅓ c. dry-roasted sunflower seeds

for the Zippy Lemon Yogurt Dressing (yield: about 3/4 cup):

• ½ c. nonfat plain Greek yogurt
• zest of 2 medium lemons about 2 teaspoons
• ¼ c. freshly squeezed lemon juice from about 1 of the medium lemons above
• 2 T. extra virgin olive oil
• 2 tsp. honey
• 1 large clove garlic very finely minced or grated
• ½ tsp. kosher salt
• ¼ tsp. ground black pepper