Ingredients

• 8 ounce lacinato kale, stems removed, leaves torn into bite-sized pieces
• 0.25 cup tahini
• 3 tablespoon lemon juice, freshly squeezed
• 2 tablespoon water
• 2 clove garlic, minced
• 1 teaspoon Dijon mustard
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper, freshly ground
• 1 cup purple cabbage, thinly sliced
• 1 carrot, shredded
• 0.5 cup pomegranate seeds
• 0.25 cup sunflower seeds
• 2 tablespoon cilantro, chopped

Steps

1. Remove the stems from the kale and discard. Tear the leaves into bite-sized pieces and place in a large bowl.
2. Sprinkle 1/4 teaspoon of sea salt over the kale. Using your hands, massage and rub the kale vigorously for 2-3 minutes until the leaves become tender and darken in color.
3. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, Dijon mustard, remaining sea salt, and black pepper until smooth and well combined.
4. Pour the tahini dressing over the massaged kale and toss thoroughly to coat all leaves evenly.
5. Add the sliced purple cabbage and shredded carrot to the bowl and toss to combine.
6. Divide the salad among four serving plates. Top each portion with pomegranate seeds, sunflower seeds, and fresh cilantro.
7. Serve immediately or cover and refrigerate for up to 2 hours before serving.