Ingredients

• 1 bunch (8–10 oz) curly or Lacinato kale, stems removed, chopped
• 1 tbsp extra-virgin olive oil
• ½ tsp sea salt

Add-ins:
• 1 crisp apple (Honeycrisp or Fuji), thinly sliced
• ½ avocado, diced
• ¼ cup shredded carrots
• 2 tbsp red onion, very thinly sliced
• 2 tbsp pumpkin seeds or sunflower seeds
• Optional: 2 tbsp dried cranberries or pomegranate arils

For the lemon-tahini dressing:
• 3 tbsp fresh lemon juice
• 1½ tbsp tahini
• 1 tbsp maple syrup or honey
• 1 tbsp olive oil
• 1 small garlic clove, minced (or ¼ tsp garlic powder)
• Salt & pepper to taste
• 1–2 tbsp water (to thin as needed)

Instructions

Massage kale: In a large bowl, toss chopped kale with 1 tbsp olive oil and salt. Massage with clean hands for 2–3 minutes until tender and darker green.
Dressing: Whisk all dressing ingredients until smooth. Add water if too thick.
Assemble: Add apple, avocado, carrots, red onion, and seeds to kale. Drizzle with dressing; toss gently to coat.
Let sit 5–10 min before serving to allow flavors to meld. Top with extra seeds or fruit if desired.