From Chow Bella
3 tbsp apple cider vinegar
4 tbsp olive oil
1 tbsp toasted sesame oil
1 tsp freshly grated ginger
salt and pepper, to taste
stevia, to taste (optional)
10 oz kale, any variety you prefer (I used Tuscan), tough stems removed and cut into bite-sized pieces
3 small green apples, cored and chopped
1/2 cup sunflower seeds
1/2 cup chopped almonds (can substitute pumpkin seeds to make this recipe nut free)
1. Whisk the vinegar, oils, ginger, salt and pepper, and stevia, if using, in bottom of your salad bowl. Add the kale and using salad tongs or your hands (hand work the best), thoroughly toss/massage the kale in the dressing. This can be done ahead of time. Cover the salad with a lid or plastic wrap and refrigerate.
2. Before serving, toss the kale with the apples, nuts, and seeds and serve.