For the dressing:

Zest and juice of a lemon

2 tablespoons rice vinegar

1 – 2 tablespoons Date Syrup OR maple syrup

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

Pinch of red pepper flakes

For the salad:

1 bunch curly kale, washed, tough stems removed and chopped

1 English organic cucumber or 4-6 small Kirby cucumbers, small dice

1/4 cup shallot or red onion, small dice

1, 14 oz can chickpeas, drained and rinsed

1/4 cup dried fruit, cranberries, or raisins

1 red-skinned organic apple, cored and diced

1/4 cup pistachios

1/2 avocado, cut into chunks

In a small bowl mix together the lemon zest, juice, rice vinegar, date or maple syrup, and ground cumin.
Place the prepared kale in a large bowl and pour the dressing over. Massage for a few minutes, don’t be shy! You want to break down the tough fibers.
Add the diced cucumber, red onion drained and rinsed chickpeas, dried fruit, apple, pistachios, and avocado. Toss well.
Sprinkle over the black pepper and red pepper flakes, toss again. Taste! Adjust the seasoning by adding more citrus, or date syrup/maple syrup as desired.
Allow the salad to sit for 10 minutes then serve.