This is a very flexible recipe, with several choices for how you make it. Use your favorites!

INGREDIENTS:
As much Kale as you want (1-2 pounds is what I generally use)
Olive oil
Salt and pepper

2 tbsp apple cider vinegar
2-3 tbsp lemon juice (depends on how lemony you like it!)
1 tbsp soy sauce
1 tbsp honey

1 julienned carrot
1 julienned apple or pear, pick your favorite!
1/2 julienned cucumber
A handful of julienned radishes (you can substitute this with whatever vegetables you like)

INSTRUCTIONS:
1. Remove all large stems from the kale and place it all into a mixing bowl.

2. Add just enough olive oil to be able to give the kale a good coat. This is probably way less than you think. Most times I see recipes like this, they specifically list “2 tablespoons oil” or something, and its always way too much, and makes the kale greasy. You probably just need a little bit – it will coat everything properly as you toss the kale.

3. Throw some salt, and a little bit of pepper, around the edges of the mixing bowl. It will all blend in as we mix it.

4. Massage the kale until you feel zero crunchiness to it anymore. I usually do this for 2-3 minutes. The olive oil and salt will help further tenderize it. I used to think that this was a waste of time, but I was extremely wrong. Kale becomes much more easily digested when you break down the leaves, and it makes the salad much more enjoyable. When you’re done massaging it, let it sit for another few minutes while the oil and salt continues to sink in.

5. Mix up the vinegar, lemon juice, soy sauce and honey into a dressing.

6. When you’re done, toss the julienned vegetables into the kale, mix everything up, then throw in the dressing and toss once more.

This salad is nice on its own, though I will often grill up some chicken breast to slice up and throw over top, in order to make the meal heartier and add some good protein. Play around with this recipe and make it the way you like!