Curly Kale Salad w/Lemon Tahini Dressing
Curly Kale is massaged with lemon tahini dressing and topped with gogi berries, plump raisins, and raw sunflower seeds. This hearty salad is a meal on it's own!
Servings 4 people
Ingredients
- ¾ to 1 bunch curly kale rough chopped into one inch pieces remove stems and use for juicing;
- 3 tablespoons olive oil
- 1 tablespoon tahini (sesame paste)
- 1 teaspoon tahini (add to the 1 tablespoon)
- 1 tablespoon fresh squeezed lemon juice
- ¼ teaspoon salt I use pink salt
- ¼ teaspoon maple syrup or agave nectar
- ¼ teaspoon tamari
- ⅓ cup raw unsalted sunflower seeds
- ¼ cup raisins
Instructions
- Place the cut up kale in a large bowl. Combine the olive oil, tahini, lemon juice, salt, maple syrup (or agave), and soy sauce in a seperate bowl and whisk to emulsify.
- Drizzle the dressing over the kale and use your (gloved) hands to massage it into the leaves--making sure that the dressing is evenly distributed.
- Sprinkle the sunflower seads and raisins and tosss lightly.
- Cover and refrigerate for a few hours before serving.
Notes
This dressed salad will keep in an air tight container in the refrigerator, overnight.