2 tablespoons olive oil
zest and juice of 1 medium lemon
2 cups thinly sliced kale
¼ cup shredded Parmesan cheese
¼ roughly chopped toasted almonds
1 crisp apple of choice
about ¼ teaspoon each sea salt and freshly cracked black pepper
- Whisk together oil, zest, and juice in a small bowl. Add kale, cheese, and almonds, then toss to coat.
- Cut sides off apple into 4 pieces, leaving the core. Slice the apple pieces thinly with a mandoline or very sharp knife. Add to salad and toss to coat. Season with salt and pepper to taste.