Simple Kale Salad

• 1 bunch organic kale
• 4 heirloom tomatoes, cut into cubes (about 2 cups 380 g)
• 1/4 cup (38 g) finely chopped red onion
• 1/3 cup (47 g) hemp or sunflower seeds
• 1/2 cup (119 mL) Tahini Dressing (recipe follows)
• 2/3 cup (165 g) tahini (raw or roasted)
• 3 cloves garlic, minced
• Juice of 1/2 lemon (see Notes)
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 3/4 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/4-1/2 teaspoon cayenne pepper, or to taste (optional)
• Freshly ground black pepper, to taste
• 1/4 cup (59 mL) plus 1 tablespoon water, or as needed

1. Rinse the kale and pat it dry with a paper towel.
2. Remove the kale stalks, tear the leaves into half inch pieces, and dry in a salad spinner to wick away any excess moisture.
3. Massage the leaves gently to bring out their full color and nutrients.
4. In a large serving bowl, combine the kale, tomatoes, red onion, and seeds and toss well.
5. Add the Tahini Dressing 4 to 6 hours before serving in order to soften the leaves.
6. Toss well and store in the refrigerator until serving.
7. Serve in small bowls.
8. Cooks' Note: Use other veggies as they are seasonally available.
9. Try to maintain a color variety for aesthetic and nutritional balance.
10. In a small mixing bowl, whisk together all of the ingredients except the water.
11. Slowly add the water, 1 tablespoon at a time, while whisking constantly.
12. Keep in mind that Tahini Dressing thickens over time, so you may want to add a little more water than you initially think.
13. Add the water until you feel the dressing has reached the right consistency and taste for your needs.
14. Use immediately or store in a jar for 2 weeks in the refrigerator.
15. Shake well before serving after storage.

organic kale, tomatoes, red onion, hemp, tahini dressing, tahini, garlic, lemon, parsley, salt, ground cumin, cayenne pepper, freshly ground black pepper, water

Taken from www.cookstr.com/recipes/simple-kale-salad (may not work)