2 bunches kale, at least 8 cups of leaves, see notes
4 tablespoons lemon juice
1 small garlic clove, minced
1 tablespoon water
1/2 teaspoon Pure and Simple Curry Powder
2 tablespoons tahini
3 tablespoons extra virgin olive oil
Crumbled feta or goat cheese
Note: Kale bunches come in different sizes. Where I get mine, the bunches are not large.
Pull the leaves from the thick stem and tear them into bite-sized pieces. Wash and spin dry the leaves. Place in a large bowl. Using your hands, massage the kale until wilted, about 2 minutes. Set aside.
For the dressing, combine lemon juice, garlic, water, curry powder, and a few pinches of salt in a bowl. Slowly whisk in the tahini and olive oil.
If serving and eating all of the salad immediately, pour half the dressing over the kale and toss with tongs to coat the leaves with the dressing, adding more as needed. If not eating it all at this time, portion out the kale into a serving bowl and pour a tablespoon or so of dressing, tossing to coat. Toss in optional add-ins.
Massaged kale undressed will last at least a week in the refrigerator. I keep mine in the salad spinner to keep it dry. Storing in a plastic bag might cause it to degrade quicker.
Nutritional data not available