Fig, Avocado, and Pomegranate Kale Salad

For the Dressing

• Juice of a lemon
  
• 1 tbsp whole grain mustard
• 1 tbsp maple syrup
• Generous salt and pepper

For the Salad

• Large bunch of lacinato kale
• 0.5 c pomegranate arils
• 0.25 c roasted salted pistachios
• 8-10 fresh figs
  
• Ripe avocado
• 2 sprigs of fresh basil leaves

1. In a large mixing bowl, combine and whisk the dressing ingredients.
   
2. Strip the ribs out of the kale leaves, then cut the kale into thin ribbons perpendicular to where the stems used to be. Wash thoroughly in warm water, which helps start the tenderizing process, then drain well.
3. Put the kale ribbons into the mixing bowl with the dressing. Massage the kale vigorously with your hands until the leaves are wilted and tender; it may take several minutes.
4. Let the kale sit for five minutes to continue tenderizing in the lemon juice and salt.
5. Meanwhile, clean the pomegranate (if needed), cut the figs into halves or quarters, and cut the avocado into slices.
6. To serve, lay the kale on a serving platter. Top it with halved or quartered figs, avocado slices, pomegranate arils, pistachios, and torn basil leaves.