1small pitted date(substitute 2 teaspoons maple syrup)
3/4teaspoonsalt
Black pepper to taste
1/2cupmint leaves
1/2cupparsley leaves
Tahini Mint Kale Salad:
1batch tahini mint dressing
1largebunch curly kale, stemmed, washed, dried, and finely chopped
1/3cupraisins or currants
1 1/2cupscooked chickpeas(1 14.5-ounce can, drained and rinsed)
Instructions
To make the dressing, blend all ingredients together in a powerful blender till smooth. Taste and adjust salt as needed.
Place the greens in a large mixing bowl. Pour on as much dressing as you need to "massage" the kale and coat it well with the dressing. Use your hands to massage the kale firmly, until the greens are softened and covered in dressing.
Add the chickpeas and currants to the dressed kale. Toss to combine, then add an additional tablespoon or two of dressing, as needed. Use any leftover tahini mint dressing on grain bowls or as a dip. Serve or store the salad.