My amazing niece Caley Coulson made several salads for her graduation picnic, including this one.  

Serves 4 to 6

For the salad:

7 to 8 cups kale, stemmed, thinly sliced and lightly steamed
2 carrots, peeled and thinly sliced
1 green apple, cored and chopped
1/2 cup Marcona almonds

For the dressing:

1 green apple, pureed
3 tbsp apple cider or rice vinegar
2 tbsp creamy peanut butter
1 tbsp extra-virgin olive oil
2 garlic cloves, crushed
2 tsp fresh ginger, peeled and finely grated

Let steamed kale cool to room temperature.  In large bowl, toss the kale, carrots and one green apple. 

To make the dressing, core and quarter the other green apple, then puree in a blender. Add vinegar, peanut butter, olive oil, garlic and ginger and blend until combined. Pour over salad and toss to coat.  Garnish with almonds.