Every time I eat kale, something deep in my gut says “gimme more!” I don’t know if it’s some kind of mystery umami, or one of it’s many nutrients (the Iron? the Vitamin K?), but something in it is so deeply satisfying.
There’s nothing new about a kale salad, which seem to be everywhere these days, but this combination of salty feta, rich tahini, and creamy avocado is really addictive. Like my recent Quinoa Veggie Salad, this recipe uses my favorite tahini dressing.
Kale Avocado Salad with Pumpkin Seeds & Tahini Dressing
- 2 Tb. or more of tahini
- juice of one lemon
- warm water
- salt and pepper
- olive oil
- 4 C. of finely chopped raw kale, tough stems removed
- 1 avocado, cubed
- 1/4 C. toasted pumpkin seeds
- 1/4 C. crumbled feta