2 bunches kale, washed, de-stem and chopped fine
3 fuji apples, chopped
5 radishes, chopped
1 cup golden raisins
DRESSING - add all to a blender:
1/4 cup grape seed oil
juice of 2 lemons
3 cloves garlic
2 Tbls tahini
1/4 cup water
3 Tbls soy sauce (Braggs)
1 tsp pepper
Rinse the kale well. Strip the leaves off the stem and chop very fine. Chop apples and radishes. Add all together in a serving bowl with the rest of the salad ingredients.
Add all dressing ingredients into a blender or food processor. Blend. Pour over the salad and toss.
- If you don’t have tahini, you can use almond or cashew butter.
- Limes work if you don’t have lemons.
- No dates? Use raisins.
- If you like your kale softer, put in the refrigerator for 30 minutes to 4 hours.
- Like it crunchy? Eat right away.