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Kale & Apple Salad with Toasted Sunflower Seeds

Ingredients:

For the Cider Dressing:
⅓ cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons maple syrup
2 teaspoons dijon mustard
1 small garlic clove grated or finely minced
½ teaspoon sea salt

For the Salad:
1 bunch Dino kale, de-stemmed and chopped
½ bunch parsley, chopped
1-2 Fuji apples, diced or thinly sliced
½ cup toasted sunflower seeds
Black pepper to taste

Directions:

1. Make the dressing: Add the oil, vinegar, maple syrup, mustard, garlic, and salt to a small mason jar. Seal the jar well and shake vigorously until emulsified, about 20 to 30 seconds.
2. Massage the kale: Add the chopped kale to a large bowl and pour 3/4 of the dressing over it. Use clean hands to massage the dressing into the kale for 45 to 60 seconds, until the kale is tender and has reduced in volume.
3. Mix: Add the parsley, apple, and sunflower seeds to the bowl with the kale and top with the remaining dressing, plus black pepper to taste. Use salad tongs to mix everything together well. Serve as desired; leftovers will keep in the fridge for up to 5 days.