Kale and Apple Salad with Orange-Coconut Yogurt Dressing

Kale , Apples, and Oranges are in season and should be available at your local farmers market.  I have not had much experience with Kale but after eating Kale in a wonderful lasagna at the Gotreaux Family Farm in October, I have a new found respect for it. 

Kale and Apple Salad with Orange-Coconut Yogurt Dressing

Preparation time: 25 min
Makes 2 servings

Ingredients:

4 to 5 large leaves curly green kale, center ribs removed and composted, sliced into ribbons (approximately 4 cups cut)
1 apple, core removed, diced into approximately 3/8" to 1/2" cubes (approximately 2 cups diced)
1/4 cup fresh pomegranate seeds
1/4 cup chopped, roasted, hazelnuts

Dressing:

2 Tbsp. plaing Greek-style yogurt
1 tsp. light coconut milk
1 Tbsp. apple cider vinegar
1 Tbsp. honey
1/3 txp. fresh orange zest
1 Tbsp. extra-virgin olive oil

Directions:

1.  In a small bowl, combine yogurt, coconut milk, apple cider vinegar, honey and orange zest.  Slowly wisk olive oil into mixture, until thoroughly combined.  Set aside.

2.  Place ribbons of kale in a large bowl and add dressing.  Using tongs, carefully massage dressing into greens for 30 seconds to 1 minute.  This will tame the greens (soften them) a bit and wor flavor of dressing throughout.  Add diced apple, pomegranate seeds and nuts to bowl and lightly toss.  Serve with additional slices of apple alongside, and/or top with additional chopped hazelnuts, if preferred.