Tunisian Kale Salad With Olives And Lemony Raw Tahini Dressing
Salad:
-2 1/2 bunches dino kale (lacinato) – cut thin strips across ribs
-1 1/2 cups pitted green olives
-1 1/2 cups diced red bell pepper
-1 cup hemp seeds
Dressing:
-1 teaspoon sea salt
-4 tablespoons extra virgin olive oil
-4 tablespoons (2 ounces) Nama Shoyu
-1 tablespoon raw agave nectar
-1 teaspoon spicy curry
-1/2 cups lemon juice
-1 teaspoon cayenne pepper
-1 cup raw tahini
-1 ounce grated ginger
-1 cup pine nuts
Slice the kale by the bunch across the ribs to get thin slices.
Blend dressing ingredients to get a thick dressing.
Add the olives, bell pepper, and hemp seeds to the bowl with kale. Then pour over the tahini dressing and mix thoroughly.
Can be served right away or made a day ahead. Will not keep very long in the fridge if dressed – maybe two days tops before it gets soggy.
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