Shaved Brussels Sprouts Salad

for the salad:

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

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

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