2 bunches kale, stems removed
1 apple, cored and diced
1 bell pepper (red, yellow or orange), cored and diced
½ lb. radishes (about 1 bunch), trimmed and thinly sliced
½ red onion, peeled and minced
¼ cup extra virgin olive oil
2 tbsp. apple cider vinegar
Pinch of salt
1 cup crumbled feta cheese
1 cup toasted sunflower seeds
1 cup dried cranberries OR currants
Measuring cups and spoons
- Wash and prepare the fresh ingredients by removing stems, coring, dicing, trimming, slicing, peeling, and mincing them as noted in the ingredients list.
- Stack a few kale leaves at a time on top of one another, roll into a cylinder and then cut into strips and put in a large bowl.
- Add the olive oil, vinegar, and salt to the sliced kale. Using your hands, work the dressing into the kale for about 2 minutes. The more you massage them, the more tender the leaves become. Small, young kale is more tender and will need less massaging.
- Add the apple, bell pepper, radishes, red onion, feta, sunflower seeds, and cranberries. Toss together and enjoy!