Kale And Pinata Apple Salad - cooking recipe

Ingredients

4 cups kale (curly leave with center ribs removed and discarded, sliced into ribbons)
1 apple (core removed, diced into approximate 1/2-inch cubes, or approximately 2 cups diced Stemilt Pinata Ap)
1/4 cup pomegranate seeds (fresh)
1/4 cup hazelnuts (chopped roasted)
For the Orange-Coconut Yogurt dressing
2 tablespoons plain Greek yogurt
1 teaspoon coconut milk, light
1 tablespoon apple cider vinegar
1 tablespoon honey
1/3 teaspoon fresh orange zest
1 tablespoon oil, olive extra-virgin

Preparation

In a small bowl, combine yogurt, coconut milk, apple cider vinegar, honey and orange zest. Slowly whisk olive oil into mixture, until thoroughly combined. Set aside.
Place ribbons of kale in a large bowl and add dressing. Using clean fingers, carefully \"massage\" dressing into greens for 30 seconds to one minute. This will \"tame\" the greens (soften them) a bit and work flavor of dressing throughout. Add diced apple, pomegranate seeds and nuts to bowl and lightly toss. Serve with additional slices of Pinata apple alongside, and/or top with additional chopped hazelnuts, if preferred.