Ingredients:

  • 1 large bunch kale (approx. 8 oz / 225g), de-stemmed and chopped
  • 1 tablespoon olive oil (15ml)
  • 1/4 teaspoon sea salt (1.5ml)
  • 1/4 cup sunflower seeds (30g)
  • 1/4 cup dried cranberries (30g)
  • 1/4 cup crumbled feta cheese (optional) (30g)
  • 1/4 cup thinly sliced red onion (optional) (30g)
  • 1/4 cup tahini (60ml)
  • 2 tablespoons lemon juice (30ml)
  • 2 tablespoons water (30ml)
  • 1 tablespoon olive oil (15ml)
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup (5ml)
  • 1/4 teaspoon sea salt (1.5ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Place in a large bowl.
  2. Add olive oil and salt to the kale. Use your hands to massage the kale for 2-3 minutes, until it softens and darkens slightly.
  3. In a separate bowl, whisk together the tahini, lemon juice, water, olive oil, minced garlic, honey (or maple syrup), salt, and red pepper flakes (if using). The dressing should be smooth and creamy. Add more water, 1 tablespoon at a time, if it's too thick.
  4. Pour the tahini dressing over the massaged kale. Toss well to coat.
  5. Sprinkle with sunflower seeds, dried cranberries, feta cheese (if using), and red onion (if using).
  6. Serve immediately for the best flavor and texture. The salad can be stored in the refrigerator for up to 2 days, but the kale may soften over time.