Raw Baby Kale Salad with Apples and Sunflower Seeds

Ingredients

• 5 oz. mixed baby kale leaves
• 1 large apple
• 1/4 cup dry-roasted sunflower seeds
• 2 tsp. fresh-squeezed lemon juice
• 2 tsp. Dijon mustard
• 2 tsp. sweetener of your choice
• 1 tsp. white balsamic vinegar
• 2 T + 1 tsp. extra virgin olive oil

Directions

1. If mixed baby kale leaves are hard to find, Red Russian Kale is the best swap here rather than sturdier kale varieties. For Red Kale, remove the center rib from each leaf, then chop the leaves into bite-size pieces. Baby kale can stay as it is. With either option, if the greens look even slightly tired, refresh them in very cold water in a salad spinner, then spin until dry, or pat thoroughly with paper towels until no moisture remains.
2. In a small bowl, stir together the white balsamic vinegar, lemon juice, Dijon mustard, and sweetener or sugar. Whisk in the olive oil until the dressing comes together.
3. Core the apple, slice it, then cut the slices into chunks.
4. Transfer the apple pieces to a small bowl and toss them with about half the dressing, turning them well so every piece gets coated.
5. Place the kale in a bowl roomy enough for the finished salad. Add the remaining dressing and toss until the leaves are coated. If you prefer a lighter amount of dressing, you may not use all of it.
6. Add the dressed apples and the sunflower seeds to the kale, then toss once more.