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Kale Salad with Tahini Dressing

The tahini dressing alone makes this salad worth a try. The subtle bittersweetness from the pomegranate molasses makes it unique and plays well with the super savory and earthy kale, cauliflower, and chickpeas.

Serves 1

For the dressing:

juice and zest of 2 lemons

1 teaspoon za’atar spice

1 tablespoon tahini

1 tablespoon pomegranate molasses

½ clove garlic, minced

1 tablespoon white wine vinegar

½ cup extra virgin olive oil

salt and pepper to taste

For the salad:
1 cup Tuscan kale, torn into pieces

¼ cup pomegranate seeds

2 Persian cucumbers, sliced lengthwise

1 beet, peeled and grated

½ cup minced cauliflower

¼ cup chickpeas

2 sprigs fresh mint

1 tablespoon sesame seeds

salt and pepper to taste

1. To prepare the dressing, combine all of the ingredients in a blender and process until smooth.

2. Layer all of the salad ingredients in a jar. Add the vinaigrette when you’re ready to eat and shake.

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