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Lemony Kale Salad with Apples & Barley

Ingredients:

DRESSING:
Zest and juice of 1 large lemon
¼ cup olive oil
1 teaspoon Dijon mustard
1-2 teaspoons honey
¼ teaspoon salt
¼ teaspoon pepper

SALAD:
½ cup sunflower seeds, toasted
2 bunches kale
1-2 Fuji apples, diced or thinly sliced
½-1 cup cooked barley

Directions:

1. In a small jar, combine all salad dressing ingredients. Put a lid on the jar and shake it vigorously.
2. In a skillet, toast the sunflower seeds in a bit of olive oil, stirring often, until lightly browned. Lightly salt and let cool.
3. Wash and dry the kale. Remove the stems and chop it into strips by rolling the leaves into a ball and making thin slices. Cut it all once again going in the other direction, so you end up with a pile of nicely sliced greens.
4. Add the greens to a mixing bowl and give them a couple of squeezes with your hands to soften the texture.
5. Add the sunflower seeds, apples and barley to the greens and toss them to combine.
6. Add the dressing to the greens and toss again to combine.
7. Season salad with additional salt and pepper, as needed.