A Kale Salad

Crunchy, fresh, and healthy. Prepared with a few simple ingredients, this is an excellent way to eat up a bountiful mid-summer's kale harvest. The lack of dairy and other ingredients that would easily spoil make this safe for transport in a cooler or for sitting at room temperature for long periods of time. This salad also enjoys a long life in the refrigerator with flavors improving over time. 

This recipe can be easily adjusted to fit individual tastes and preferences!

Preparing the dressing

3/4 cup tahini
2-3 tbsp lemon juice
3-4 cloves garlic (chopped or mashed)
1-2 tps salt
pinch fresh black pepper
1 tbsp chopped fresh parsley
1/4-1/2 c. olive oil

Blend all ingredients except olive oil together with an immersion blender, blender, food processor, or a whisk, bowl, and muscles. When combined drizzle in oil as you blend or whisk until it is well combined and desired consistency. Taste and adjust seasonings as desired.

Preparing the salad

1 bunch of kale (Zack prefers dino or green kale),
3 carrots (shredded)
1/2 medium red onion (thinly sliced)
1/4-1/2 cup sunflower seeds (unroasted)

Chop kale rather fine or as bite sized as you prefer. Massage the leaves to tenderize. Toss with carrots, onion and sunflower seeds. Add dressing and toss again.