Massaged Kale Salad by Lauren Kingsland

Begin with washed kale and break it up into a salad bowl.

Top the kale with olive oil, approximately a couple tablespoons.

Tear the kale leaves into smaller bits with hands to ensure they are bite-sized.

Massage the kale leaves with hands until they are thoroughly coated with olive oil and shiny.

Open a jar of tahini and add two big spoonfuls to the kale.

Juice half a lemon using an old-fashioned glass juicer and pour the juice over the salad.

Toss the salad to mix the dressing with the kale leaves.

Plate the salad by scooping it onto a plate.

Top the salad with blueberries and slices of half a peach.

Add roasted sunflower seeds on top of the salad.

Equipment Needed

Spice Level:

Dietary