Raw Kale Salad with Tahini & Garbanzos

This is my recent modification of Avocado-Kale Salad from Rainbow Green Live Food Cuisine by Gabriel Cousens, MD.  Love the avocado salad, but had no avocados in the house, so I made this instead…

What you’ll need:

• 1 big bunch of kale (~6-7 cups fresh, chopped) — I used 1/2 bunch purple kale + 1/2 bunch lacinato (dinosaur) kale
• 4 small tomatoes, chopped
• 3 TBSP tahini
• 1 large celery stalk
• 1/4 – 1/3 c olives (any kind you like)
• 2-3 TBSP olive oil
• 2 tsp lemon juice (1/2 lemon) for salad + 2 tsp lemon juice for dressing
• 1 tsp salt
• 2 cups shredded carrots
• 1/4 – 1/3 cup (or less if it’s not your thing) dulse seaweed

Making your raw kale salad:

1. remove leaves from kale stems and finely chop kale
2. in a large bowl, add salt to kale and massage until kale wilts (it will reduce in volume by ~1/2), ~5-8 minutes
3. add 2 tsp lemon juice and continue to massage kale
4. once kale is sufficiently wilted and tender, add tomatoes, olives, and carrots.   set aside.
5. Add tahini, olive oil, 2 tsp lemon juice, celery, dulse to blender.  Blend until creamy and smooth.  Add small amount of water and salt/pepper, as needed.
6. Combine dressing with salad.  Refrigerate.  Stays good for 2-3 days.