1 bunch of lacinato kale, deveined and torn into bite-sized pieces
juice from 1/2 a lemon (1–2 tablespoons)
1/2 an avocado
a few pinches of sea salt
Optional: top with your favorite fresh chopped vegetables and/or nuts
For the Dressing
1/4 cup tahini
1/4 cup fresh orange juice
1/4 cup water
1/8 teaspoon ground ginger
sea salt and freshly ground pepper, to taste
1–2 teaspoons orange zest
In a large bowl, combine the kale, lemon juice, avocado, and salt.
With your clean hands, start massaging! You want to massage the kale until the avocado is broken apart and works its way into the leaves, which will soften and wilt. Massage for a good 2-3 minutes.
After the kale gets its massage, put it in the fridge and let it sit for at least 20 minutes. (If you don’t have time for this, that’s fine. But it does help to give the lemon more time to “cook” those kale leaves!)
Meanwhile, mix together the tahini, orange juice, water, ground ginger, salt, pepper, and orange zest in a small bowl. Whisk until completely combined.
Top your salad with your favorite fresh vegetables (I used carrots and cucumbers) and nuts (I used walnuts) then drizzle with the dressing. Enjoy!