2 Servings

Ingredients:

1 bunch kale

1 lemon, juiced

1 T. extra virgin olive oil

1 t. sesame oil

2 t. Dijon mustard

1 1/2 t. honey or agave

1/4 t. salt

1 Granny Smith apple, cored and diced

1/4 c. pistachio kernels, roasted and salted

1. Wash and dry kale and remove stems with a sharp knife.  Cut or tear leaves into large, bite-sized pieces and place in a large bowl.
2. In a small bowl or shaker bottle, combine lemon juice, oils, mustard, honey or agave and salt.  Whisk or shake until fully combined.
3. Pour dressing over kale and toss for 2 – 3 minutes to distribute dressing. Refrigerate and allow kale to soften for several minutes.
4. Meanwhile, prepare apple and pistachios.
5. Add diced apples to kale and toss.  Plate each serving and top with pistachios.