INGREDIENTS
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2 bunches purple kale
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2 gala apples
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1/4 cup toasted pecans
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1/4 cup olive oil
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2 lemons
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1 lemon for lemon zest
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1.5 tablespoons apple cider vinegar
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1/2 tablespoon maple syrup
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1 teaspoon freshly-ground black pepper
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1 pinch salt