Cuisine: gluten free, no oil, soy free, tree nut free, vegan
Servings: 4servings salad and 1 1/2 cups dressing
Author: Gena Hamshaw
Tahini Mint Dressing:
1-2garlic clovesroughly chopped (adjust to taste)
1small pitted dateor 2 teaspoons maple syrup
Black pepper to taste
1/2cupparsleyleaves and stems
Tahini Mint Kale Salad:
1batch tahini mint dressing
1large bunch curly kalestems removed and finely chopped
To make the dressing, blend all ingredients together in a powerful blender till smooth. Taste and adjust salt as needed.
To make the salad, add as much dressing as needed to coat the salad well. Massage the kale firmly with your hands, until the greens are softened. Add the chickpeas and currants and mix, adding additional dressing as needed. Serve.
Leftover salad will keep overnight in an airtight container in the fridge. Dressing will keep for up to 5 days in an airtight container in the fridge.