Tahini Kale Salad

Serves 4

  • 8 large kale leaves, stemmed and cut into small pieces
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • Tahini Dressing
  • 4 tablespoons tahini
  • 2 garlic cloves, minced
  • 1 lemon, juiced
  • 2 tablespoons pure maple syrup
  • 1 tablespoon olive oil

Add kale to a large bowl and top with lemon juice, olive oil, and sea salt. Massage liquid into kale until it has completely wilted, about 3 minutes. In a small bowl, combine all ingredients for tahini dressing. Top salad with tahini dressing.

Edible New Mexico

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