Fruit and Kale Salad

A guest post from our customer Jenni:

Fruit and Kale Salad

Ingredients:

3-5 leaves of kale, cleaned and de-stemmed
1/2 black Arkansas heirloom apple, skins, seeds, and core removed; apple cut into small pieces
1/2 fuyu persimmon, skins and seeds removed, and cut into small pieces
Seeds from a pomegranate, skins removed
Juice from one fresh-squeezed lemon
2 T raw honey
1 tsp dried mint

Directions:
Pull apart kale leaves to make small pieces — as if for a salad — and place in a bowl.
Squeeze 1/3 lemon over the kale.
Refrigerate (for a few hours).
Squeeze remaining lemon juice into a separate bowl and stir in honey and mint. Don’t be afraid to get some pulp in there. Yum! Taste your dressing and add more honey if it’s too tart. Set aside.
When ready to serve, add remaining ingredients to kale, and pour dressing over the salad.