Lauren’s Kale Salad

We love kale at our house, also creamy nutty tahini paste.  Here’s a formula for an anytime kale salad with all of the good stuff. Use whatever combination you like. You can’t go wrong. My daughter whips this satisfying salad up in no time. A good reason to always have a bunch of kale in the refrigerator. For more kale recipes check out my pinterest board: https://www.pinterest.com/crazy4kale/crazy4kale/

Lauren’s Kale Salad

1 bunch of kale (green curly or red, but we love Lacinato (dinosaur kale)

Generous handful of toasted nuts (your choice: almonds, walnuts, pecans, or sunflower seeds)

Handful of dried fruit (your choice: raisins, cranberries, blueberries, apricots)

Red onion (sliced or diced)

Instructions:

Cut the stem out of the kale leaves. You may pull off the leaves from the stem with your hands if your prefer. Cut the kale leaves into bite sized pieces. Put in a bowl with toasted toasted nuts, dried fruit and onions.

Tahini dressing:

2 Tbsp. Tahini

1 Tbsp. Braggs Apple Cider Vinegar

2 Tbsp. Extra Virgin Olive Oil

Squeeze of fresh lemon (if you have some)

good salt (Himalayan or sea salt) and freshly ground black pepper

Stir well. Add a bit of water to thin out if you’d like.

Dress the kale with the amount you like.