Start with kale by rinsing, drying and removing the leaves from the stem.

Finely chop kale leaves and add to a medium bowl.

Drizzle ½ teaspoon of olive oil over the kale and gently massage the leaves until kale becomes tender and darker in color (about 60 seconds).

Add spinach leaves (roughly chop if preferred) to bowl with the massaged kale.

Whisk together dressing ingredients and combine with salad.

Toss salad together until nicely combined and all leaves are covered evenly.

Split the salad evenly between plates, or in a large serving bowl for a dinner salad.

Sprinkle an extra pinch (and I mean small pinch) of good-quality flakey salt and a fresh crack of pepper to each serving of salad. (While optional, I highly recommend the little extra pinch to add some depth to this otherwise simple and delicious salad.)