1 bunch organic lacinato kale (Italian kale) - 8 cups
1 apple, thinly sliced
1/3 cup walnuts
1/2 cup unsweetened coconut milk
Juice of 1/2 lime
1 small shallot shopped thinly
Himalayan pink salt and black pepper
De-stem the kale, rinse it and chop it grossly. Then transfer it to a bowl and gently squeeze it with your hands a few times to break the cellulose and tenderize the leaves. Don't over massage so that the kale keeps it fluff.
In a bowl, mix the coconut milk, lime, shallot, salt and black pepper and pour the dressing over the kale.
Top with walnuts and slices of apple.
Inspired by a recipe in the Vegetarian Times