1-3 cloves garlic (depending on size, and how garlicy you like your dressing)
apple cider vinegar
roasted almonds, roughly chopped
cheese (feta, or a crumbly goats)
Wash and strip the kale leaves from the stems. This is best done by holding the bottom of the stem and backcombing the leaves up the stem. When they’re all removed, stack them and roll them tight like a cigar and run your knife though them to make thin ribbons.Add the ribbons to a large bowl.
To make the garlic paste start by finely mincing the garlic. Add a generous pinch of salt to the minced garlic, and using the of the your knife, begin crushing the garlic and salt mixture. Continue to do this move until it becomes a paste. Add the paste to the kale.
Drizzle the kale with olive oil and apple cider vinegar (start with a little of each and add based on taste). Begin to massage the vinaigrette into the leaves. You will see the leaves turn a darker shade of green and reduce in size. Massage until you reach a desired texture.
Chop the apple and add to the salad and sprinkle with cheese and a couple handfuls of pumpkin seeds. Serve & enjoy!