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INGREDIENTS
2 heads of Tuscan/Lucinato Kale washed, and stem removed
1 head of fennel, sliced thin and chopped
1-2 red bell peppers, thinly sliced and chopped
1 can of chickpeas (15oz), drained
4-5 green onions, chopped
1 English cucumber, chopped
1 cup toasted walnuts, chopped
DRESSING
1/2 tsp Himalayan sea salt
2-3 cloves garlic, minced
1/3 cup Tahini
1/2 cup lemon juice
2 tsp raw honey OR 2 packs of Whole Earth (mink fruit/stevia) OR 1 tsp honey and 1 packet of Whole Earth
1/2 cup cold pressed, organic, extra virgin olive oil
DIRECTIONS
Combine salad ingredients
Make dressing (you can whisk or mix in a blender) and pour over salad
*You can add 1 tsp of Himalayan sea salt to the kale and let it sit while you make the dressing (it will tenderize the kale even more). Rinse well, and make salad
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