Kale and almond salad with pickled apples

Ingredients:

¼ cup liq aminos
1 lemon, juiced
splash tamari
2 tbs apple cider vinegar
¼ EVOO
1 clove garlic, grated
2 tsp organic cane sugar
1 green apple
½ cup apple cider vinegar
½ cup water
1 tsp salt
1 tbs organic cane sugar
1 bunch red hardy kale, torn from stem into small pieces (2 bunches softer kale)
1 green apple, shredded and hit with lemon juice
all pickled apples
½ small red onion, sliced
½ cup almonds, roasted and crushed
cracked black pepper
2 tbs dressing

Steps:
Using a whisk mix the dressing and set aside.
Slice the apple very thin into rounds, then julienne into strips. In the meantime, in a small pot, heat the apple cider vinegar, sugar, and salt to a boil and turn off. When the mix cools to warm, not hot, add the shredded apple. Set aside and cool.
Assemble salad by first mixing the dressing into the kale. Massage the kale for optimum tenderness. Add the rest of the salad ingredients. Add the almonds at the last moment to keep them crunchy.