Tahini Dressing Ingredients (approximately 3-4 servings)

3 tbs tahini

8 tbs of warm or hot boiled water (I find hot makes it easier to break up the tahini)

1/2 tsp of agave nectar (or honey)

few shakes of sea salt. (approx. 1/4 tsp)

juice from 1/4 of a lemon

1 clove of garlic, minced

3 tbs of olive oil

1 tbs of apple cider vinegar

Ingredients (for 2 servings of salad)

1 carrot (peeled)

approx. 1/3 of a beet (peeled)

handful of raw nuts (sunflower, pumpkin, or whatever you like)

4 stalks of kale (I like curly leaf kale, but use any kind you like).

½ tbs of olive oil

1/4 tsp of sea salt

Method

Start with julienning or slicing your carrot into matchsticks (long thin strands). Then do the same for the beet. Add them both into a small bowl. Try to get an even amount of carrots and beets.

After washing kale, rip it up into bite size pieces and add to a mixing bowl, removing the hard stem in the middle. Make sure kale is as dry as you can get it to avoid adding water to your salad (it will dilute your salad dressing)

Add olive oil into the bowl and a bit of sea salt. Massage the oil into the leaves with your fingers. You will feel the texture of the kale change and notice the colour brightens up from the oil.

Add in the carrot and beets

Drizzle with the Tahini dressing (recipe above) or a dressing of your choice.