Kale, Apple, and Carrot Salad

Makes 6-8 servings

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1 bunch kale, Lacinato or curly

2 Granny Smith apples, julienned

2 heaping cups carrots, grated

3 tablespoons apple cider vinegar

1/2 cup extra-virgin olive oil

1 teaspoon honey or sugar

1 tablespoon Dijon mustard

1/4 teaspoon salt

Pinch of pepper (or to taste)

Optional: Chopped fresh dill or dried dill, if desired

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1. Wash kale, remove stems, and cut into fine strips or rip it into small pieces. To julienne the apples, halve and core each one and place the flat side of each half on a cutting board. Cutting perpendicularly, thinly slice the apple into planks. Once the planks are cut, stack a few and, with the flat side down, thinly slice lengthwise to create matchsticks.

2. Place prepared kale in a large bowl. In a smaller, separate bowl, whisk together vinegar, olive oil, honey or sugar, mustard, salt, pepper, and dill, if using. Once emulsified, add to kale and massage the dressing into the leaves, pushing it into the kale with your hands.

3. Once tender, add grated carrots and apple sticks and toss to combine. Enjoy as a side to egg salad pita sandwiches.

Per serving: 221 calories, 17 grams fat, no cholesterol, 167 milligrams sodium, 371 grams potassium, 19 grams carbohydrates, 3 grams dietary fiber, 10 grams sugar, 2 grams protein.

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