Ingredients

• 1 head dino (tuscan) kale, washed and de-stemmed, chopped
• 3 small apples (Macintosh, Royal Gala or Granny Smith), chopped
• 2 carrots, grated or shaved with a veggie peeler
• 3 celery stalks, chopped
• 1/3 medium red onion, finely chopped
• 5-6 medjol dates, pitted and chopped
• 1 ripe avocado, cubed

dressing

• 3 parts extra-virgin olive oil
• 1 part apple cider vinegar or lemon juice
• 1-2 garlic cloves, finely chopped
• Sea salt to taste

Instructions

1. In a small bowl, whisk together extra-virgin olive oil and apple cider vinegar. Add garlic and sea salt. Set aside.
2. In a large bowl, combine kale and remaining salad ingredients.
3. Toss salad with dressing.
4. Enjoy right away or refrigerate for a few hours. Consume within 24 hours for maximum nutrition and crunch!