1 bunch kale
1/4 cup diced leeks, tender core
1 cup diced cucumbers
2 Tbsp apple cider vinegar
4 Tbsp olive oil
1 tsp Agave syrup or other sweetener
sea salt to taste
Wash kale. Remove stems (use for soup) and chop leaves into bite size pieces.
Place chopped leaves in a bowl with the leeks and toss with vinegar, salt and agave syrup until well coated.
Add olive oil.
Cover bowl and place in refrigerator for at least 8 hours.
Add diced cucumbers.
Toss and serve.