Kale Salad with Apples, Almonds and Pecorino Romano

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By Nourish

Serving Size: 2

Ingredients:
  • 1 bunch of kale (like latticino or dinsosaur kale), cut into slivers or roughly chopped
  • ½ apple, diced
  • 2 Tbsp toasted almonds, chopped
  • 2 tsp sunflower seeds
  • ¼ cup pecorino romano cheese, finely grated
  • ½ tsp Dijon mustard
  • ½ tsp minced shallotssherry or red wine vinegar
  • 3 Tbsp extra virgin olive oil (or avocado oil)
  • salt and fresh cracked pepper to taste
Directions:
  1. Toss all salad ingredients together, kale through pecorino. Whisk together remaining ingredients, Dijon mustard, shallots, vinegar, oil and salt and pepper for the vinaigrette. Drizzle a 2-3 tablespoons of vinaigrette over the salad and toss to coat. There should be some extra vinaigrette remaining.

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