- 1 bunch of kale
- 1 teaspoon sea salt
- 1/3 cup toasted sunflower seeds
- 1/4 cup diced red onion
- 1/3 cup dried currants
- 3/4 cup diced apple
- 1/4 cup olive oil
- 2 tablespoons unfiltered apple cider vinegar
- 1/3 cup crumbled Gorgonzola cheese
De-stem kale by pulling leaves away from the stems. Wash leaves, spin or pat dry. Stack leaves, roll them up and cut into thin ribbons (chiffonade). Put kale in a large mixing bowl and add salt. Massage salt into kale with your hands for 2 minutes.
To toast sunflower seeds, place in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and have a nutty aroma.
Stir onion, currants, apple and toasted seeds into kale. Dress with oil and vinegar. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese. This salad will keep for several days and still be great!