Ingredients
½kale,(medium bunch)
1cupleftover cooked grains,(brown rice, wild rice, quinoa, farro or wheat berries)
2carrots,(sliced into long ribbons)
1radish,thinly sliced and roughly chopped
2tbsppepitas,(green pumpkin seeds), or sunflower seeds, toasted
cherry tomatoes,halved
avocado,sliced
bell pepper,chopped
⅓cupolive oil
⅓cuplime juice,(about 3 to 4 medium limes)
handfulfresh cilantro
1small jalapeño,seeds and membranes removed, roughly chopped
2tbsptahini
1½tsphoney,or maple syrup
½tspground cumin
1clovegarlic,roughly chopped
¼tspfine-grain sea salt,to taste
pinchred pepper flakes,optional for extra heat
Preparation
Chop the kale into small, bite-sized pieces. Then, sprinkle the kale lightly with salt, and massage the kale by scrunching handfuls at a time until the kale is darker in color and fragrant.
In a bowl, combine the prepared kale, leftover grains, carrot, radishes, toasted pepitas, and/or toppings of choice.
Combine all of the ingredients in a blender or food processor and blend until smooth, pausing to scrape down the sides as necessary. Taste, and blend in additional salt if needed. For a spicier dressing, blend in a pinch of red pepper flakes. If the dressing is too bold, dilute it with a little more olive oil and blend again.
Drizzle the green tahini dressing generously over the salad and enjoy.
