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1
Rinse the kale and pat it dry with a paper towel.
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2
Remove the kale stalks, tear the leaves into half inch pieces, and dry in a salad spinner to wick away any excess moisture.
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3
Massage the leaves gently to bring out their full color and nutrients.
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4
In a large serving bowl, combine the kale, tomatoes, red onion, and seeds and toss well.
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5
Add the Tahini Dressing 4 to 6 hours before serving in order to soften the leaves.
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6
Toss well and store in the refrigerator until serving.
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7
Serve in small bowls.
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8
Cooks' Note: Use other veggies as they are seasonally available.
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9
Try to maintain a color variety for aesthetic and nutritional balance.
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10
In a small mixing bowl, whisk together all of the ingredients except the water.
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11
Slowly add the water, 1 tablespoon at a time, while whisking constantly.
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12
Keep in mind that Tahini Dressing thickens over time, so you may want to add a little more water than you initially think.
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13
Add the water until you feel the dressing has reached the right consistency and taste for your needs.
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14
Use immediately or store in a jar for 2 weeks in the refrigerator.
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15
Shake well before serving after storage.
