Using a sharp knife, remove the center vein and stems from 1/2 pound of kale.
Rinse the leaves well to remove any dirt. Pat them dry with paper towel or use a salad spinner.
Using a food processor, finely chop the kale leaves and place them in a large bowl. Next, using the same food processor, finely chop one carrot stick, one celery stalk, one small onion, one large garlic clove and half a green bell pepper.
To make the five ingredient dressing, whisk together 3/4 cup quality mayonnaise, 4 tablespoons fresh lemon juice (about 1 1/2 lemons), 1 tablespoon fresh lemon zest, 2 tablespoons granulated sugar and 1/4 teaspoon salt.
Pour the dressing over the veggies and mix well. Refrigerate for at least one hour before serving. If desired, add toasted nuts and/or dried fruit.