Kale and Cucumber Salad with Tahini Dressing

Serves 4

• 1 bunch of curly kale, stems removed, leaves torn into bite-sized pieces

• 1 large cucumber, cut in half and then into 1/2 inch thick half moons

• 1/2 C canned garbanzo beans, rinsed and drained

• 4 tbsp roasted and salted pumpkin seeds

• 1/2 pint cherry or grape tomatoes, halved

• 1/2 tsp red pepper flakes

• Extra lemon (optional)

For the dressing:

• 3 tbsp tahini

• 3 tbsp lemon juice

• 1/4 C extra virgin olive oil

• 2 tsp water, plus more if you need to thin it out

• Sea salt

• 1/2 clove garlic, pressed through a garlic press

• Freshly ground black pepper

Instructions

In a large mixing bowl, combine the kale, cucumber, garbanzo beans, pumpkin seeds, tomatoes, and red pepper flakes.

In a small bowl, whisk together all the ingredients for the dressing. Taste and season with sea salt and black pepper as necessary.

Massage the dressing into the kale, turning the salad to coat all the ingredients. Taste. Add more lemon juice, sea salt, and/or black pepper if necessary. Feel free to make and dress the salad ahead of time. The kale gets softer but is still super delicious.