Curly Kale soaks up the lemony dressing, but it’s best to let it soak for a while and mash the leaves with a wooden spoon.
Wash 1 bunch of curly kale and remove the tough stems. Cut into small pieces or shred. The smaller the pieces the better they will soak up the dressing.
Combine the juice of 1/2 a lemon with 2 T. olive oil and salt with the kale. Massage with your hands or mash with a wooden spoon. Allow to sit 15 minutes or up to an hour, stirring/smashing a few more times.
Thinly slice 1 apple. Grate 2-3 carrots. Toss together with more lemon juice.
Toss the apple/carrot mixture with the kale and drizzle with another 1-2 T. olive oil and lots of black pepper. Season with more salt to taste.
Top with toasted pumpkin or sesame seeds.
For a more complete meal, combine the salad with cooked bulgar wheat or quinoa and crumbled feta cheese.