Name: Kale Salad with Green Tahini
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Ingredients: 0.5 bunch kale (preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens); 1 cup cooked grains (such as brown rice, wild rice, quinoa, farro or wheat berries); 2 null carrots (sliced into long ribbons with a julienne peeler or regular veggie peeler); 1 null radish (thinly sliced and roughly chopped); 2 tbsp pepitas ((green pumpkin seeds) or sunflower seeds, toasted); null null cherry tomatoes (halved, optional); null null avocado (sliced, optional); null null bell pepper (chopped, optional); 0.33 cup olive oil; 0.33 cup lime juice (about 3 to 4 medium limes); 1 handful fresh cilantro; 1 null jalapeno (small, seeds and membranes removed, roughly chopped); 2 tbsp tahini; 1.5 tsp maple (maple syrup); 0.5 tsp ground cumin; 1 clove garlic (roughly chopped); 0.25 tsp sea salt (fine-grain, to taste); 1 pinch red pepper flakes (optional for extra heat)

Instructions

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1

Remove center ribs from the kale (0.5 bunch) and chop into bite-sized pieces. Lightly sprinkle with sea salt (0.25 tsp) and massage until darker and fragrant.
2

In a bowl, combine the prepared kale (0.5 bunch), cooked grains (1 cup) (warm slightly if desired), carrots (2) (ribboned), radish (1) (sliced), and pepitas (2 tbsp). Add any optional toppings like [optional cherry tomatoes], [optional avocado], or [optional bell pepper].
3

To make the dressing: Combine olive oil (0.33 cup), lime juice (0.33 cup), fresh cilantro (1 handful), jalapeno (1 small) (seeds removed), tahini (2 tbsp), maple (1.5 tsp), ground cumin (0.5 tsp), and garlic (1 clove) in a blender or food processor. Blend until smooth. Taste and adjust [sea salt] if needed. For extra heat, add red pepper flakes (1 pinch). If too bold, add more [olive oil] and blend again.
4

Drizzle generously over the salad and serve.