Moroccan salad with Tuscan kale, apples and currants

INGREDIENTS:

• 8 leaves Tuscan kale, ribs removed and roughly chopped into ribbons or shreds

• 1 Tbsp. extra-virgin olive oil

• 1 tsp Savvy Pantry Moroccan Spice seasoning mix

• 2 tbsp fresh squeezed lemon juice (about 3/4 lemon)

• 1 crisp green apple, peeled, cored and sliced

• 2 tbsp dried currants (golden or sultana raisins will work just as well)

• 2 tbsp slivered almonds (pecans or pine nuts will work just as well)

• 1/2 medium carrot, peeled and finely grated (about 1/4 cup)

PREPARATION:

1. Mix olive oil, lemon and spice mix.

2. Toss the kale and the dressing in a large bowl, then massage the dressing into the kale (yes, you have to get your hands messy here!)

3. Add the apple, carrot, currants and nuts and toss to mix.