Serves: 4-6 | Total time: 10 minutes
Ingredients
- 1 bunch kale, ribs removed (about 6 cups – we chose lacinato or dinosaur kale.)
- 1/2 cup dried cranberries
- 1/2 cup blanched, toasted almonds
- 1/2 cup green olives, chopped
- 1/2 cup grated parmesan
- 1/4 cup tahini
- Juice and zest of one orange
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Recipe
Place all ingredients in a large mixing bowl. This salad benefits from over-mixing. I choose to add the salad dressing ingredients directly to the kale and mix it thoroughly to tenderize the kale. The salad keeps beautifully for a full day in the fridge.
