Tahini Kale Salad

This has to be my all-time favorite salad. It's better than I've had at any restaurant, and it's so easy to make too! I don't know about you, but when I'm stuck ordering a salad at a restaurant because there aren't any other veg-friendly entrees, I'm never satisfied with the iceberg lettuce and shredded carrots. The word "salad" has become synonymous with "boring," which is simply ridiculous! 

 I like my salad to contain all of the macronutrients I need in a meal (protein/carbs/fat), and then I can add sides to complement my meal. My favorite pairing with this salad is my sweet potato "fries" and home-baked falafels, or soup with seeded toast to dip. You can choose to add the protein directly to the salad (pictured is quinoa), or you can have it on the side. It's very versatile; I've added tempeh, lentils, and tofu before and it's been delicious every time. I don't ever measure the amounts, so the measurements are an approximation. You can just make as much dressing as you want, the leaves should be fully covered by the dressing, but it's not very tasty if the dressing is too overpowering. I don't make the dressing separately, I just put all of the ingredients directly on the kale in my bowl.

Serves 1

Ingredients:

• 1/2 bunch of kale
• 1 1/2 tbsp tahini
• Juice of 1 lemon
• 1/2 tsp miso paste
• 1 tsp maple syrup
• 4 tbsp Apple cider vinegar
• 1/2 cup of mixed sprouts (bean sprouts add an awesome crunch factor)
• Quarter of a cucumber, chopped in quarters
• About 6 cherry tomatoes

Method:

Massage the kale with the tahini, lemon, and ACV to make the leaves more tender and easily digestable. Then just add the remaining ingredients and enjoy! If you have leftovers, it tastes even better the next day packed for lunch because the dressing softens the kale!