Anything-Goes Kale Salad with Green Tahini Dressing

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Ingredients

½ medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
1 cup leftover cooked grains (I love brown rice, wild rice, quinoa, farro or wheat berries…)
2 carrots, sliced into long ribbons with a julienne peeler or regular veggie peeler
1 radish, thinly sliced and roughly chopped
2 tablespoons pepitas (green pumpkin seeds) or sunflower seeds, toasted
More ideas: halved cherry tomatoes, sliced avocado, chopped bell pepper, whatever else strikes your fancy…
⅓ cup olive oil
⅓ cup lime juice (about 3 to 4 medium limes)
Handful of fresh cilantro
1 small jalapeño, seeds and membranes removed, roughly chopped
2 tablespoons tahini
1 ½ teaspoons honey or maple syrup
½ teaspoon ground cumin
1 clove garlic, roughly chopped
¼ teaspoon fine-grain sea salt, to taste
Pinch of red pepper flakes, optional for extra heat

1 salad per serving

As published by Cookie and Kate.

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