• Add the kale to a large bowl salad bowl with a tablespoon or two of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes or until the kale begins to break down and soften a bit.
• Heat a grill or grill pan to high heat.
• Place the zucchini in another bowl and drizzle with olive oil, salt and pepper. Toss to combine. Grill the zucchini until light char marks appear, about 3-5 minutes per sides. Remove from the grill.
• Add the grilled zucchini, corn, fresh cherries and beans to the bowl with the kale. Gently toss to combine. Sprinkle on the microgreens and savory granola (see recipe below). Serve the salad alongside the sunflower seed vinaigrette (recipe below).

Sunflower Seed Vinaigrette

• Add the sunflower seeds, olive oil, parmesan, and lemon juice to a high powered blender or food processor. Process until completely smooth. If needed, add water to thin the vinaigrette. Stir in the chopped basil, salt and pepper. Add a pinch of crushed red pepper flakes to your taste. Vinaigrette can be made a few days in advance and kept in the fridge.

Savory Granola

• Preheat the oven the oven to 350 degrees F. Line a baking sheet with parchment paper. Add the oats, coconut and sunflower seeds to the baking sheet
• In a small bowl, stir together the olive oil, honey, soy sauce, and pepper. Pour over the oats mixture and use your hands to toss everything together until combined.
• Spread granola in a single layer. Bake for 10 minutes, stir and toss, and then bake for another 10 to 15 minutes or until oats are toasted. Remove from oven and let cool completely. The granola will keep in a glass jar for up to 1 week. Serve sprinkled over the salad.