Name: Anything-Goes Kale Salad with Green Tahini Dressing
Prep time: 15 min
Total time: 15 min
Yield: 1 salad
Ingredients: 1/2 medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens; 1 cup leftover cooked grains (I love long-grain brown rice, quinoa, farro or wheat berries...); 2 carrots, sliced into long ribbons with a julienne peeler or regular veggie peeler; 1 radish, thinly sliced and roughly chopped; 2 tablespoons pepitas (green pumpkin seeds) or sunflower seeds, toasted; More ideas: halved cherry tomatoes, sliced avocado, chopped bell pepper, whatever else strikes your fancy...; 1/3 cup olive oil; 1/3 cup lime juice (about 3 to 4 medium limes); Handful of fresh cilantro; 1 small jalapeño, seeds and membranes removed, roughly chopped; 2 tablespoons tahini; 1 1/2 teaspoons honey or maple syrup; 1/2 teaspoon ground cumin; 1 clove garlic, roughly chopped; 1/4 teaspoon fine-grain sea salt, to taste; Pinch of red pepper flakes, optional for extra heat