3 tablespoons of fresh lemon juice
2 tablespoons of extra-virgin olive oil
1/2 teaspoon of Himalayan salt (as desired)
1 bunch kale, leaves thinly sliced and ribs removed
1/4 cup dates
1 medium Honeybear Apple
1/4 cup slivered almonds, toasted Toast Almond Directions
1-ounce Pecorino, finely grated (1/4 cup)
Freshly ground black pepper
- Whisk together the lemon juice, olive oil, and salt in a large bowl. Add the Kale, toss to coat and let stand 10 minutes.
- While the Kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds, and cheese to the kale.
- Season with salt and pepper and toss well