Mix oil and lemon juice together, add minced garlic and set aside.
Cut up the kale in small pieces and remove the thick vein down the center.
Pour the oil/juice mixture over the kale. Put in a container with a lid and shake well. Let the salad sit in the refrigerator for at least six hours–this allows the acid from the lemon juice to “cook” the leaves.
When you’re ready to serve, add the cranberries and sunflower seeds and toss.