Salad
1 bunch curly green kale
1 tsp. olive oil
pinch of salt
2 cups butter lettuce, chopped
1 medium carrot, grated
2 apples, chopped (use a crispy apple- granny smith, gala or honey crisp)
1 red bell pepper, chopped
3 green onions, chopped
1/2 cup slivered almonds
1/2 cup dried fruit of your choice, unsweetened (currants, raisins, cranberries)
Parmesan Cheese, grated (optional)
Dressing
1/3 cup tahini
1 lemon, zest and juice
1 garlic clove, minced
1/4 tsp. sea salt
Water, 1-6 Tbsp. depending on the consistency
Wash kale and allow to dry while you prepare the remaining salad ingredients and dressing.
Chop butter lettuce, grate carrots, chop apples, bell pepper, and green onions- set aside.
Prepare the dressing by combining tahini, lemon juice and zest, garlic, and salt in a small bowl. Whisk until dressing thins out. If the dressing is too thick whisk in some water, 1 Tbsp. at a time until desired consistency is reached.
Prepare the kale: De-stem the kale, cut into chunks and place in a large serving bowl. Drizzle in 1 tsp. olive oil and a pinch of salt. Massage kale for 3-5 minutes or until it is shiny and doesn’t taste bitter.
Add prepared veggies and fruit to the bowl with the kale. Toss in slivered almonds, dried fruit, and parmesan.
Drizzle in 1/2 of the dressing and toss, add more dressing until salad is coated to your liking.
Add dressing just before eating.
Keep any uneaten salad in the fridge and eat the next day- Kale holds up well even when tossed with dressing.
Find it online: https://duggarwellness.com/loaded-kale-salad/