Moroccan salad with Tuscan kale, apples and currants
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)
Mix olive oil, lemon and spice mix.
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!)
Add the apple, carrot, currants and nuts and toss to mix.