Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette

INGREDIENTS

• 1/2 teaspoon Sea salt
• 2 bunches Curly kale, center ribs and stems removed, washed, dried, and chopped finely
• 1/4 cup Olive oil
• 1 1/2 tablespoon Freshly squeezed lemon juice
• 1 cup Red cabbage, shredded
• 1 cup Puy or beluga lentils, (substitute brown lentils if they’re what you have), rinsed and picked over
• 1/4 cup Apricot preserves
• 1 pinch Black pepper
• 1 1/2 tablespoon Apple cider vinegar