4-5 large leaves curly green kale, center ribs removed and discarded, sliced into ribbons (approximately 4 cups cut)
1 apple, core removed, diced into approximately 3/8 - 1/2 cubes (approximately 2 cups diced)
1/4 cup fresh pomegranate seeds
1/4 cup chopped, roasted hazelnuts
2 Tbsp. plain Greek-style yogurt
1 tsp. light coconut milk
1 Tbsp. apple cider vinegar
1 Tbsp. honey
1/3 tsp. fresh orange zest
1 Tbsp. extra virgin olive oil
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 apple alongside, and/or top with additional chopped hazelnuts, if preferred.