Kitchen Commons Community Recipes

1. Toast the pepitas* (pumpkin seeds) and set aside.
2. Cut up the apples.
3. Chop the kale leaves (cut out stems, roll up the leaves a few at a time, and cut the rolls into thin strips) and transfer to a large bowl.
4. Prepare the vinaigrette, and drizzle 1-2 tbsp Lime Basil Vinaigrette over the leaves.
5. Using both hands, "massage" the kale, squeezing and crunching the leaves until they are broken down and somewhat wilted. This makes them more tender and palatable.
6. Add the apples and toasted pepitas. Toss to combine.
7. Serve chilled or at room temperature.

Lime Basil Vinaigrette

1. In a bowl, whisk together the olive oil, lime juice, honey, and basil. Pour over or toss with your favorite salad to serve.