• 6 cups torn fresh kale leaves stems removed,
• 1 rib celery finely sliced
• 1 English cucumber seeded and chopped
• 1 large green apple cored and diced
• 1/4 cup pecans roughly chopped
• 1/4 cup dried cranberries

Dressing:

• 2 tsps Dijon mustard
• 2 Tbsps mayonnaise or plain Greek yogurt
• sea salt and freshly ground black pepper to taste, about 1/2 teaspoon each
• 2 Tbsps white wine vinegar or apple cider vinegar
• 2 fresh garlic cloves minced