Kale Salad with Apricots and Almonds

1 bunch lacinato (Tuscan) kale
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon maple syrup or agave
¼ cup tamari almonds, roughly chopped (for gluten-free, make your own ^[1] with wheat-free tamari)
8 organic unsulphered dried apricots, diced
Pinch coarse sea salt
Pinch dried red pepper flakes or Aleppo pepper
Freshly ground black pepper to taste

Wash the kale, then stem: grab the end of a stem in one hand, then use your other hand to tear off the leaf by pulling your fingers along the stem.

Slice all the kale very thinly and place in a large bowl. Add the remaining ingredients and gently massage for about 30 seconds.

Keeps for one day.

Serves 4