Ingredients

The following ingredients have 4 Servings
  • 1 large bunch curly green or red kale, washed and patted dry, tough stems removed (about 5 cups)
  • ¼ tsp. salt
  • 1 medium apple, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 medium carrot, peeled and julienned or cut into ribbons with a vegetable peeler
  • 1 cup shredded Brussels sprouts (may substitute with an additional 2 cups kale) 
  • ¼ cup raisins or dried cranberries 
  • 3 Tbsp. roasted pumpkin seeds
  • 2 Tbsp. roasted sunflower seeds
  • 3 Tbsp. olive oil
  • 2 Tbsp. apple cider vinegar
  • Black pepper to taste
  • Optional – 1/3 cup feta, goat or parmesan cheese (omit for vegan, dairy-free & Whole30)

Instruction

  • Get out a big bowl. Tear the washed kale into bite-sized pieces and toss into the bowl. Sprinkle with sea salt.
  • Massage the kale. Really get into it. Continue to massage the leaves with the salt until they start to soften and wilt a bit.
  • Combine the oil, vinegar, and black pepper and set aside. Do not add extra salt, there’s plenty on the kale already. Toss remaining ingredients (apple through sunflower seeds) into kale.
  • Drizzle with oil and vinegar dressing, toss to combine and serve.