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Peel, core, and slice the apples, immediately transferring them to a small bowl with about a tablespoon of lemon juice, then toss and coat the apple slices. This ensures that the flesh will not brown. In a large mixing bowl, toss in the chopped kale, apple slices, mint leaves (only tear leaves into strips when ready to serve, otherwise they will turn black), pomegranate seeds, and chilies. Drizzle the olive oil, yuzu or fresh lime juice, Fleur de Sel, and black pepper over the salad, and toss to combine.