6packed cups(180grams)kalestems removed and cut into bite-size pieces + ½ lemon and ¼ teaspoon salt to massage
½cup(60grams)red cabbagethinly sliced
½greenapplecut into bite-size pieces
½cup(1)carrotgrated
1avocadodiced
5tablespoonspomegranate seeds
½cup(75grams)feta cheesecrumbled
Kale Salad Dressing
4tablespoons(55grams)extra virgin olive oil
2tablespoonslemon juice
1tablespoonhoneyswap maple syrup
1tablespoonmustard
½teaspoonsalt
⅛teaspoonblack pepper
MASSAGE THE KALE
Rinse, dry, and separate kale leaves from the stems.Cut leaves into bite-size pieces and measure 6 packed cups kale. Add to a large bowl.
Add 2 pinches of salt and the juice of ½ lemon. Massage (pinch) leaves with fingertips for 30 seconds, then set aside while you prep the other ingredients.
Add ½ cup red cabbage (thinly sliced), ½ green apple (cut into bite-size pieces), ½ cup carrot (shredded), 1 avocado (diced), 5 tablespoons pomegranate seeds, and ½ cup feta cheese (crumbled).
To a small jar add, 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, 1 tablespoon mustard, ½ teaspoon salt, and ⅛ teaspoon black pepper. Close and shake to combine. Alternatively, whisk ingredients in a small bowl.
Drizzle dressing on kale salad, bring to the table, and toss before serving.